Interesting Information

The average American eats 415.4 lbs. of vegetables and 273.2 lbs. of fruit per year.

Growing vegetables is easier than growing fruits.

Fruits require much more time and space.

Depending on conditions one can grow between 1000 lb. to 6000 lb. of vegetables per 1/10 acre (about 66 x 66 feet).

A 1/10th acre of apples can produce 1600 pounds of fruit per year.

As anyone who has planted a garden and had fruit trees knows, there is a short harvest season so storing fruits and vegetables is for the other 11 months of the year.

Storing in a Root Cellar

Years ago, before fresh produce was available in supermarkets, root cellars were common and may become a necessity again in the future.

These 14 fruits and vegetables can be stored for a season (shelf life in brackets) in a root cellar at 32 to 40 degrees F with 90- to 95-percent humidity:

  • Apples (2 to 7 months)
  • Beets (3 to 5 months)
  • Broccoli (1 to 2 weeks)
  • Brussel sprouts (3 to 5 weeks)
  • Cabbage (3 to 4 months)
  • Carrots (4 to 6 months)
  • Jerusalem artichokes ( 1 to 2 months layered in damp sand)
  • Leeks (3 to 4 months)
  • Parsnips (1 to 2 months)
  • Pears (2 to 3 months)
  • Potatoes (4 to 6 months)
  • Rutabagas [do people still eat them?] (2 to 4 months)
  • Turnips (4 to 6 months)
  • Winter radishes (2 to 3 months)

These varieties store at 50 to 60 degrees F with 60- to 70-percent humidity:

  • Dried beans (can last several years)
  • Garlic (5 to 8 months)
  • Onions (5 to 6 months)
  • Squash (4 to 6 months)
  • Sweet potatoes (4 to 6 months)
  • Tomatillos (1 to 2 months)
  • Tomatoes (1 to 2 months for green or 4 to 6 months for varieties intended for winter storage).

Source “Root of the Matter,” which appeared in the September/October 2012 issue of Hobby Farm Home.)

Longer Term Storage

For longer term storage freeze drying, dehydrating, pickling, storing in sugar (jams and jellies) or canning & bottling will be necessary.

Fruits and Berries

Helpful information: Water bath canner works well.

  • Fruits and Berries Acidity deters bacterial growth and helps keep canned foods safe.
  • Most fruits and berries are relatively high in acidity, so they're good candidates for canning.
  • Most fruits and berries are canned with sugar or fruit juice as a preservative.

Tomatoes and Tomato Products

Helpful information: Water bath canner works well for tomatoes.

  • Tomatoes work well for simple water-bath canning because they also have a relatively high level of acidity.
  • Adding lemon juice or citric acid to each jar is usually enough to guarantee food safety, no matter how sweet and ripe the tomatoes are.
  • Tomatoes can be frozen during harvest season when you are busy, then defrosted and canned later.

Pressure Canning

Helpful information: Pressure canning is necessary for meat and low acidity vegetables such as corn, potatoes, green beans, carrots, squash, (and meat).

  • Pressure canning provides a way to raise the temperature of your canning jars above the boiling temperature of water.
  • That's important because the bacteria that cause botulism can survive at boiling temperatures--but when you use the high pressure of a pressure canner you are safe.
  • In our generation pressure canning is much easier than it was in earlier times. You can buy stove top pressure canners like your grandmother used, OR you can buy a plug in pressure canner that is similar to an insta-pot. Plug it in, push some buttons, and before you know it you have jars of yummy pressure canned food for your family.

Pickling:

Helpful information: Pickling is a great way to store cucumbers AND–many more vegetables.

  • Some fruits and veggies that don't can well on their own can still become pantry staples with a bit of help. Cucumbers are a classic example. Canning would take away their crisp texture and fresh flavor but pickling them preserves both.
  • The vinegar-based brine provides the acidity necessary to keep them safe.
  • Beyond the classic pickles made of cucumbers, other fruits and vegetables that work well for pickling include: asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, watermelon. (Ever tried pickled watermelon?)

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