This is how you store what you have grown

Grow your own

Kilograms of cucumbers and apples in buckets and containers. It's fun to succeed with cultivation, but what do we do with all the food? Here we tell you how to store fruits and vegetables in the best way possible.

How we store vegetables has changed over time. Refrigerators and freezers have long provided us with new opportunities, but space is often limited. Therefore, it may be wise to supplement with other storage methods, such as pickling, juicing, fermenting, drying, or simply storing parts of the harvest underground.

In the past, it was vital to be able to store food, and almost every house and farm had its own root cellar. Many of these have disappeared, and perhaps building new ones is not at the top of the priority list. But there are alternatives. Here are some of them:

Drying

Drying herbs is well known to most, but fewer know that it is entirely possible to dry apples, onions, garlic, carrots, tomatoes, root vegetables, and even certain leafy greens. Slice what you want to dry into thin slices and hang it up to dry, put it in the oven, or on parchment paper. There are even special food dehydrators available for purchase. The best is if the drying process is quick, as most nutrients are preserved. Some foods, like radishes, do not dry well as they lose flavor. Garlic is suitable for both drying and canning.

Hermeneutics

Much of what we usually cultivate can be canned in sterilized glass jars, either in brine, vinegar, or oil. Garlic and chili are perhaps especially suitable for preserving in oil, but be aware that soil bacteria can grow in the oil, which can potentially lead to the serious poisoning botulism. Therefore, such canned goods must be stored at a temperature below 4 degrees, and it is important to be very careful in using clean jars and removing all soil.

Fermentation

Fermented vegetables can last for several months, and cabbage, onion, and carrot are often delicious when fermented. Make sure the jars you use are completely clean and sterilized. Fermented vegetables can last for 4-6 months if stored in a cool place.

Freezing

Many vegetables, berries, fruits, beans, and peas can be frozen. Some of them can be frozen directly, while others should be blanched first. Crushed and cooked tomatoes are also handy to freeze for later use in stews and sauces.

Cooling

Root vegetables like carrots and potatoes can be stored in a cool, moderately moist place. If you don't have a cellar, you can store them in the fridge or build a shed - a sort of underground storage. You can also store root vegetables outside, in wooden crates or dark plastic boxes, but make sure they are protected from rodents and frost. For example, you can place the root vegetables in soil or straw, or insulate the boxes with Styrofoam. Always remove the tops of the vegetables, except for beets - you can leave a few centimeters on there.

Juicing and pickling

Almost all types of berries and fruits can be turned into juice, jam, and marmalade. Some, like apples and gooseberries, can even be made into chutney. Sugar enhances the flavor and increases shelf life. Just like with canning and fermenting, it is important that the glasses and bottles you use are completely clean, to prevent mold from forming. With proper storage, juiced and pickled fruits and berries can last for 1-2 years.

Postpone the harvest

Some vegetables can be left where they grow until late into the winter, it is both labor-saving and smart. Carrots, for example, can be left until there is frost. Jerusalem artichokes can stay in the ground all winter and be harvested in the spring. There are even leafy greens that thrive in the cold, kale and cabbage are examples of leafy greens that actually become more flavorful after a freeze or two.

Topics:

Grow your own