Root cellars are at the core of many homesteads, providing an invaluable means for storing foods past their prime and saving on grocery store costs while enjoying peace-of-mind knowing that your food supply is safe and nutritious.
Cool temperatures are an integral factor when storing vegetables and fruit in a root cellar, as the exposed produce begins to respire or use energy at higher temperatures, diminishing its quality over time. Cooler temperatures help slow this process, prolonging freshness of produce for longer.
Root cellars must be temperature-controlled with insulation, thermostats and, when necessary, heating sources. Temperature and humidity levels in root cellars should range between 32-40deg F while humidity should exceed 90 percent; each vegetable requires its own ideal storage environment – some require lower temperatures while others need slightly warmer ones – therefore an accurate hygrometer is an invaluable way to monitor their storage environment.
Some vegetables require special care before being stored in a root cellar, however. Carrots and beets should be brushed off but not washed, to retain moisture for optimal storage conditions. Shaking off loose dirt, as well as clipping off leafy tops from root vegetables such as onions, garlic and turnips before storage can also extend their shelf lives and help ensure optimal results. Proper curing ensures these and other vegetables maintain maximum longevity after curing is complete.
Apples, pears and other fruit keep well in root cellars, lasting slightly longer than when stored in refrigerators – perfect for winter meals and snacks! Apples and pears typically lose their crispiness and taste after two to seven months in storage but with proper preparation can last much longer.
Root cellar foods typically include carrots, beets and potatoes which must be properly cured (drying or “curing”) before being stored to preserve flavor and texture over time as well as avoid rot. Other fruits such as pumpkins or onions may require curing as well.
Many families also rely on root cellars as an economical and environmentally-friendly way to store whole grains such as wheat, barley, rye and millet for storage purposes. With proper cleaning, drying and curing techniques used prior to storage, grains will last several years in your root cellar – an affordable alternative to purchasing costly packaged or pre-cracked grains from supermarkets. Not only can it save money, but root cellars also reduce exposure to harmful toxins such as sodium ortho-phenyl phenate, thiabendazole maleic hydrazide used during food processing as well as avoidance of fluoride that’s used on crops for extended shelf life; ultimately making a perfect investment!