PART II 
HOME STORAGE MANUAL FOR 
VEGETABLES AND APPLES 
No form of Food Conservation is more important than the home storage 
of vegetables for winter use. Canning and drying are essential to the nation’s 
food supply, and should be practised to the fullest possible extent, but they do 
not take the place of storage. To keep vegetables in their natural state is the 
simplest form of preparation for winter needs. By taking proper precautions 
against decay and freezing an abundant supply of certain kinds of fresh 
vegetables may be kept at minimum expenditure of money and effort. 
STORAGE HELPS SOLVE FOOD PROBLEM 
The importance of making provision for 
winter food needs is even greater this year 
than it was in 1918. Every pound of food- 
stuffs that can be spared for export will be 
needed in Europe for feeding American 
troops and to prevent the starvation of the 
domestic and military populations of the 
Allied nations. Every pound of vegetables 
stored away for home uses will release ex- 
portable food. A nation with a food short- 
age is a nation in peril. For this reason 
it is of vital importance that no vegetables 
of high food value be allowed to go to 
waste. To save is to be patriotic. 
The home gardening campaign conducted 
by the National War Garden Commission 
will this year result in the creation of a vast 
new planting area. The output of these 
gardens is greatly in excess of immediate 
needs. Unless proper steps are taken to 
safeguard the surplus the waste will be pro- 
digious. This Commission will stimulate 
nation-wide activity in canning and drying. 
An important purpose of this booklet is to 
arouse similar interest in the storage of 
vegetables. 
WHAT AND HOW TO STORE 
There are many vegetables which can 
be stored to good advantage. Included in 
the list are Potatoes, Beets, Carrots, Parsnips, 
Onions, Sweet Potatoes, Celery, Salsify, 
Cabbage, Cauliflower, Brussels Sprouts, Win- 
ter Squash, Turnips, Beans and Lima Beans. 
Good results in storage depend upon: 
1 — Ventilation. 
2 — Regulation of temperature. 
3 — Sufficient moisture. 
4 — Quality of vegetables stored. 
For some vegetables satisfactory storage 
places are afforded by the pantry shelf or 
attic. For others the cellar is the right 
place. For others outdoor storage is pref- 
erable. This may take the form of pits or 
banks, or it may be done in hillside caves 
or cellars. 
COMMUNITY STORAGE 
Especially good results may be obtained 
if several neighboring families will form 
community clubs to provide storage facili- 
ties. In this way very complete provision 
may be made for handling winter supplies 
at slight trouble and expense to the indi- 
vidual household. 
Community or co-operative storage may 
be effected in various ways. Several fami- 
lies may join together and construct out- 
door cellars or they may join in the use of 
an available building conveniently located 
in which vegetables may be stored in large 
quantities. 
CELLAR STORAGE 
Beets Parsnips 
Cabbage Potatoes 
Carrots Salsify 
Celery Turnips 
In a house heated by a cellar furnace 
vegetables may be stored to good advantage 
in the cellar. Partition off a small room as 
far as possible from the heating plant. Two 
sides of this room should be outside walls. 
There should be at least one outside win- 
dow, for temperature regulation and venti- 
lation. The suggested arrangement in Figure 
1 shows ventilation afforded by a stove- 
