When it comes to storing your harvest, you have a couple of options. Freezing, dehydrating, canning, and storing fresh in a root cellar. I prefer freezing berries, corn, beans, peppers, peas, tomato based vegetable soup and eggplant. I like to dehydrate my herbs, early season apples and pears. Canning is great for pickles, tomato based soup (which can also be frozen), and beets. The root cellar is a great place to store your late season fruits, root vegetables and pumpkins for the winter. Onions, carrots, potatoes, parsnips, turnips, cabbage, pears, and apples do well in a root cellar.
What Should I Do?
The right setup and conditions for proper storage
by Phil Williams
Monday, January 19, 2015, 5:51 PM