Putting Up Our Harvest

Charleen Barr
Colorado State University Extension Master Gardener in Larimer County
September 12, 2009

When gardens are bountiful, it’s inevitable that some preservation needs to happen. Food preservation has been done for centuries. The first nations of Turtle Island (North America) extensively used food storage techniques. The Mandan, Hidatsa and Arikara of what is now North and South Dakota put up extra caches of dried corn, squash and beans.

The reasons we use these techniques for food storage is to naturally slow decomposition, extending the harvest throughout the year. These decomposition processes are enzymes, bacteria, yeasts and fungi, all entities that are crucial to normal lifecycles, yet can sometimes be detrimental to our health if not handled properly.

Principles are varied between crops (such as root crops and squash), and these guidelines are general notes about safe food storage and handling.

  • Only harvest crops in peak condition; bruised or slightly damaged produce should be eaten, cooked, frozen or composted immediately, not stored.
  • Handle produce carefully; avoiding unnecessary damage.
  • Process produce as soon as possible after harvesting, as enzymes may quickly reduce quality.
  • Select varieties that store better than others (do your research).
  • Do not store produce anywhere near paints or chemicals.
  • Always label produce with the date and what it is.
  • Check produce regularly and remove any that are rotten.
  • Plan to use produce by the following growing season.

Techniques for storage:
Sometimes the best place for storage is in the garden. Leeks are tasty when they grow throughout the year. You can also leave carrots and beets in the garden until March, if you let the soil cool and allow for a killing frost. Then mulch the plants with a thick layer of dry leaves or straw to keep the ground from freezing. When you are hungry for carrots or beets, rake back the leaves and dig what you’ll use for a couple weeks. Then replace the mulch.

There are root cellars in different shapes and sizes that are still common in many countries. If you plan to store crops in a root cellar, make sure to brush all excess soil from the plant, but do not wash. Also, allow the crop to dry in the sun for a few hours; this will help prevent mold. Crops that store well are: carrots, beets, sunchokes, kohlrabi, turnips, rutabagas and parsnips. Keep the cellar cool at 33-45 degrees F, dark and relatively humid. Potatoes, apples and pears also need to be stored in a dark, cool, slightly moist place with some air flow

Pull your onions when tops fall over, then snip the top off and put in mesh bags to dry. Onions also like cool, dark and dry areas of 33-50 degrees. Winter squash and pumpkins do best in a 50-60 degree spot.

If you don’t have a root cellar, you can retro-fit your basement. Visit the CSU Extension website and read Fact Sheet #7.601 on “Storage of Home-Grown Vegetables.”

For more techniques and specifics on putting up all kinds of food, including canning and freezing, visit the CSU Extension website or call your local Extension Office.



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