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Several vegetables benefit from post-harvest curing. Curing heals or minimizes injuries from damage during harvesting. It thickens the skin, reducing moisture loss and affording better protection against insect and microbial invasion. Curing is usually accomplished by subjecting vegetables to an elevated storage temperature and high humidity. Produce can be cured in a variety of home storage areas.
Temperature and humidity should be matched to the desired conditions in the chart below as accurately as possible.
In some cases, you can modify conditions:
Curing Certain Vegetables:
|After harvesting, these must be subjected to the heat and humidity specified below for the length of time shown, to cure the vegetable to make it last longer in storage. After curing, they should be stored at the storage temperature indicated in the last column.|
|Irish Potato||60-70||80-90||10-14 days||35-45|
|Sweet Potato||80-95||95||10 days||55|
|Winter Squash (except acorn)||80-85||80-90||7-14 days||55-60|
Typically, the attic or garage on hot summer days can be used for curing. just be careful not to forget the crop and leave them there too long!
A picnic table on a hot day can also work, although you may want shade over it to keep it from getting too hot.
Onions are usually gently lifted from the ground when their tops have fallen over and at least started to brown. Then the onions are left on top of the ground on a hot day or 2. Do not leave them out longer than a day or 2!
Figure - Areas in a house that could be used for storage.
Attic; hot, dry to in extra cold weather
very cold, dry
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
From left to right:
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
most recent version of
the Ball Blue Book