Root cellars provide a cool, dark place for storing vegetables and fruit before refrigerators were available to the average home. Nowadays, people are renovating old structures or creating new ones in order to store their produce – whether that means growing their own veggies at home or purchasing them at local farmers markets – root cellars will certainly pay for themselves in terms of costs savings and freshness. Invest in yours now.
Root cellars typically consist of spaces dug into the earth and lined with brick or stone; however, alternative solutions such as barrels may also work to create cool and humid underground spaces where temperatures remain consistently below freezing – ideal conditions for storing root vegetables as well as apples, pears, tomatoes, and peppers.
Soil should be well drained. Additionally, it’s advisable to conduct soil tests prior to digging down in areas prone to flooding; otherwise the ground might feel moist and loose – in such instances it would be best to search for an alternate location.
Consider accessibility when selecting the site of your root cellar, particularly during winter. You need quick and easy access without navigating through snow or mud to access your food quickly. Similarly, select an accessible spot near to your house.
Even without the space or budget for a cellar, cold storage can help you save on grocery costs. Here are some easy solutions for long term storage or short term preservation of vegetables and fruits.
Vegetables need to be stored at an ideal temperature and humidity level in order to stay fresh. Overexposure to light can speed up their degeneration; for an efficient barrel root cellar storage solution, place a layer of straw at the bottom and stack vegetables on top; this will prevent them from touching each other, which may cause spoilage.
Fruits don’t require as much cool storage than vegetables do; to protect them from mold and rot, paper bags or cardboard boxes work just as well for this task; even better would be keeping them in the freezer! However, make sure your veggies and fruits remain separate; doing this will prevent ethylene (the plant hormone that induces ripening) from hastening their spoilage too quickly.
If you’re serious about growing and storing your own food, there are various books available that will assist in this endeavor. Mike and Nancy Bubel’s timeless “Root Cellaring” has long been considered an authoritative guide, although more recent titles like the Complete Root Cellar Book also garner positive reviews.