Root Cellaring: Natural Cold Storage of Fruits & Vegetables


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Some resources to guide you in cold storage and root cellaring:

I store these boxes on a table outside of my cold storage area, away from other vegetables. Curing gives vegetables a tougher skin that resists spoilage bacteria. It seals the food and dries the outer layer. Each vegetable requires its own hardening protocol.

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Check out one of the resources below for specifics on each kind of vegetable or fruit. When you store vegetables over the winter there will be spoilage. Unlike vegetables that travel long distances and are treated with radiation and fumigation to prevent spoilage, your home grown and locally grown produce is more healthful and full of live nutrients. The same qualities that make your homegrown produce nourishing to you, make it attractive to bacteria that causes mold.

Go through your storage once a week and check for spoilage, before it gets out of hand, and plan the food that is beginning to spoil into your menus for the week.

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Root Cellaring: Natural Cold Storage of book by Mike Bubel

A small speck of mold can be cut out of a carrot or squash and the remaining portion used in a soup or stew — a dish that will be brought to boiling. If it gets severely out of hand, toss it. Mold will make the food taste off and smell off. Save the dried fruits and veggies for later in the season. They will lasts the longest of your stored food.

Root Cellaring Natural Cold Storage of Fruits & Vegetables

Canned fruit and vegetables should last a year or more. Jams and pickles will last longer. Use the cold storage food first. If things begin to get out of hand, you can convert food from your cold storage into dried food, in your dehydrator, to extend the shelf life. Shelf life varies.

Cabbages — February- wrap them individually in newspaper and store in a crate. Outer leaves may wilt but inner leaves will remain fresh. Winter radishes, carrots and beets stored in sand — January to March. Get them to keep longer by eating the smaller ones first.

You can plant them out in April or May to grow seed. To our delight, we discovered that some really quirky setups worked quite well. Well-grown produce raised on composted soil is more nutritious and safer to eat than the same produce raised on chemically fertilized soil and treated with pesticides and fungicides.

The fresh, raw fruits and vegetables you bring to the table from your root cellar contribute valuable enzymes and fiber to winter meals. Cabbage and other cruciferous vegetables contain antitumor compounds. Squash actually increases in vitamin A content during storage. It seems safe to assume the same is true of pumpkin. Far from being mere side dishes, these and other vegetables are essential to your good health. The complex carbohydrates in carrots, beets and other root vegetables are valuable components in diabetic food plans and in many diet plans.

A root cellar also can save money on your gas or electric bill, if you substitute, say, cold storage of fall-ripening, long-keeping tomato varieties for some of the canning or freezing that you usually do. And the money you save on canning jar lids will buy a few packets of seed. Having a system of home vegetable storage adds another margin of security to any supplies water, vitamins, radio and batteries, dried foods, etc.


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On a happier note, a root cellar can make it possible for you to enjoy some special food treats in the dead of winter — the little luxuries such as tender Belgian endive and crisp celery. Natural cold storage dovetails beautifully with the best use of your garden space. Many storage crops can be grown as succession crops after early peas, lettuce, radishes, spinach and snap beans. When you have a cold place waiting for them, these fall-harvested vegetables can carry you well into a new-year bonus of productivity from the same patch of garden soil.

Book Review: Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike and Nancy Bubel

Raising or buying storage crops also can give you a new appreciation for seasonal eating. Rather, we savor the earthy, hearty flavors of carrots and apples, beets and rutabagas, onions and potatoes. Perhaps the squirreling instinct is rooted in human nature. People have been making use of natural cold storage for centuries.

By comparison, our more-recent dependence on outside power sources to produce, transport and preserve food is but a moment in time. Seller Inventory n. Mike Bubel ; Nancy Bubel. Publisher: Storey Books , This specific ISBN edition is currently not available.

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View all copies of this ISBN edition:. Synopsis About this title Tells how to use root cellaring, and gives instruction on both improvising a small root cellar and constructing a true root cellar "synopsis" may belong to another edition of this title.


  • ISBN 13: 9780882667409.
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From the Back Cover : Root cellaring, as many people remember but only a few people still practice, is a way of using the earth's naturally cool, stable temperature to store perishable fruits and vegetables. Buy New Learn more about this copy.

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Other Popular Editions of the Same Title. Rodale Pr, Hardcover. Search for all books with this author and title. Customers who bought this item also bought. Stock Image. Published by Storey Books.

Root Cellaring: Natural Cold Storage of Fruits & Vegetables Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Root Cellaring: Natural Cold Storage of Fruits & Vegetables Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Root Cellaring: Natural Cold Storage of Fruits & Vegetables Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Root Cellaring: Natural Cold Storage of Fruits & Vegetables Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Root Cellaring: Natural Cold Storage of Fruits & Vegetables Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Root Cellaring: Natural Cold Storage of Fruits & Vegetables Root Cellaring: Natural Cold Storage of Fruits & Vegetables

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