Click here for a PDF print version
There's almost always a place to store fruits and vegetables in any home, or even an apartment. Sometimes the fridge or counter is best - but see below for specific information.
It sounds crazy at first, but many root crops such as beets, carrots, rutabagas, parsnips and turnips can be left in the garden into late fall and early winter. A heavy mulch of straw will help prevent the ground from freezing so the roots can be dug when needed. The mulch will also maintain the quality of the roots, as it will reduce repeated freezing and thawing of the vegetables. Many people prefer the taste of these root crops after they have been frosted because their flavors become sweeter and milder.
You may need to use chicken wire or hardware mesh to make an underground cage in which to store the vegetables to keep mice, rats, raccoons, possums, squirrels, chipmunks, etc. away.
When temperatures drop low enough to freeze the ground under the mulch, finish harvesting the roots. Cut off all but one-half inch of the leafy top and store at 32° to 40°F in high humidity to reduce shriveling.
Figure - Areas in a house that could be used for storage.
(Cool, moist 33°F-40°F)
(Cool, moist 35°F-40°F)
Pumpkins, winter squash,
(Warm, dry 55°F-60°F)
(Cold 32°F-40°F) Window Well
Attic; hot, dry to in extra cold weather
very cold, dry
But it can be a good place for temprary storage for these purposes:
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