
WINTER STORAGE 
Many vegetables can be stored for several months and used as an 
important part of the family’s winter food supply. Successful stor- 
age depends upon (1) selecting vegetables of good quality, free 
from injury and defects; (2) picking them at the proper stage of 
maturity; (3) having the proper temperature and the right degree 
of humidity in the storeroom. 
VEGETABLES THAT CAN BE STORED SUCCESSFULLY 
BEETS, CARROTS, TURNIPS, WIN- 
TER RADISHES—To keep well in 
storage these should come from 
late plantings. Leave in field un- 
til late fall. Trim tops to 1% inch. 
Do net wash. Pack in boxes or 
baskets in loose moist sand or 
fine moist soil. Store in unheated 
basement, storage cellar, or in 
ventilated room away from heat. 
CABBAGE—Roughly trim heads, 
cut off roots. Store in room with 
temperature of 40 to 60 degrees, 
with high humidity. If humidity is 
too low, cover heads with moist 
soil or sand. Not injured by freez- 
~~ if allowed to thaw out gradu- 
y. 
CELERY, KALE, CHINESE CAB- 
BAGE, ENDIVE, LEEKS—May be 
stored in trenches outdoors or in 
boxes of soil in basement. When 
digging plants, leave some soil on 
roots, and set them as close to 
each other as possible. Water soil 
around roots often, but leave the 
leaves and stems dry. Outdoors 
must be covered with straw to 
prevent freezing. 
SQUASH, PUMPKINS — Harvest as 
they mature, leaving 3 or 4 inches 
of stem on them. Handle carefully 
to avoid injury. Cure for a few 
days at temperature of 80 to 85 
degrees. Store in dry place. 
PEAS, BEANS — Harvest as they 
dry but before pods crack open. 
May be picked off plants or the 
whole plant pulled and placed in 
dry airy place to cure. After thor- 
oughly dried, shell, clean, sort 
and store in jars or cans in cool, 
dry, dark place. A few drops of car- 
bon disulphide placed in each jar 
of beans and jar closed tight, will 
kill weevils without affecting 
flavor and germination. Weevils 
may also be killed by heating 
beans to 150 degrees F. for 1 
hour; such heating, however, 
means beans can no longer be 
used as seed. 
ONIONS—Pull as soon as most of 
the tops fall over and start to dry. 
Cure by placing in racks or 
spread out on dry wooden floors 
—or hang in dry airy place. At 
approach of winter, should be 
stored in dry well-ventilated place 
at a temperature just above freez- 
ing. 
PARSNIPS, SALSIFY, HORSERAD- 
ISH—Not injured by freezing, and 
may be left in the garden, or 
stored in moist soil or sand in 
garage or other service building. 
May also be stored as beets and 
carrots are stored. 
POTATOES — Should be kept in 
slatted bins for ventilation and 
left uncovered. Protect from strong 
light. Keep longer at 36 to 40 de- 
grees, but cook better if stored at 
higher temperature. 
SWEET POTATOES—Dig as they 
mature or after first killing frost. 
Easily injured and must be han- 
dled carefully at all times. Sort 
them as dug, and place in crates. 
Cure for two weeks at 80 to 85 
degrees F. before storing. Best 
storage temperature 50 to 55 de- 
grees, 



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