How to store fresh vegetables

Store in a box or bed of moist sand in the cellar. Put roots in an upright position with the sand coming just to their tops. Water the sand occasionally. Sometimes a covering of straw is added to blanch the tender growth of shoots, which is the part used as food.Late in the fall lift the roots out and carefully trim off the leaves without injury to the heart.Must not be placed in too large piles in the cellar as they are inclined to mold. Can also be buried in pits in open ground.Can remain in the ground until very cool weather; then should be pulled, the tops cut off and then stored in the cellar.Can be stored just as salsify or be allowed to remain in the ground until wanted.Those that are to be stored in the cellar can remain in in the garden until the weather is quite cool, then prepare and store like salsify.Must be stored where temperature is low or sprouting will result. Moderate freezing does no harm while in the storage pit but they must not be disturbed while frozen.Pull; cut tops off and store in sand in cellars or caves, or in pits, or in tightly covered boxes or crocks.Require a cool dry place. Attic excellent.Before storing, cure them by exposing to the air for a few days in the shade. Dryness is absolutely essential. A well cured onion should be firm and not readily dented at the base of the tops by the tip of the thumb when held in the hand.Planted in shallow boxes of soil in light place in the cellar.Ground Cherries or Husk Tomatoes Kohl-rabi, Winter Radishes, RutabagasMay be stored for some weeks in the husk in their layers in a dry place free from frost. Best stored in sand in cellars, cares or pits.Must be kept cold to prevent evaporation.May be kept in the ground where grown all winter. Must be kept frozen as thawing injures it. Best kept on shelves in a very dry place. Can be kept on shelves in furnace room.Must be ripened and cured and free from bruises.Susceptible to cold and moisture, so store in a dry place where temperature will be between 50 and 60 degrees.Care must be taken that stem is not broken.Cool cellar or cave; can be wrapped in any absorbent paper preferably without printing upon it, and laid upon shelves to ripen. The paper absorbs the moisture given off by the tomatoes and causes them to ripen uniformly. If cellar is dry or well ventilated, tomatoes can be kept a month or six weeks in this manner.May be kept until Christmas if vines with the green tomatoes hanging on them are pulled and hung in the cellar. Pull the vines before they are frosted.Transplant into flower pots late in the fall.Keep in windows where they will receive plenty of sunshine.Should be thoroughly cured as are onions.Or it may be braided by the tops into strings which are hung up in dry places for curing and storing.Rooted in earth in a cellar or cave.Stored where protected from weevils.Should be fully ripened before shelling. Pick pods by hand as they ripen and spread pods to become thoroughly dry. May be shelled by spreading pods on a sheet and beating them with a stick. Can be cleaned by pouring them from a height of 4 or 5 ft. upon a sheet and allowing the wind to blow the particles of pod out of them as they fall.Must be kept in a dry, cool place and so stored as to be in no danger of absorbing odors from vegetables stored nearby. Apples absorb odors from potatoes, onions, turnips and other strong vegetables.Sort apples carefully removing and using at once all fruit that is bruised and shows signs of decay. The best results are obtained by wrapping each apple in half a sheet of newspaper and storing in barrels, boxes, crates or bins. The wrapping prevents apples from touching and thus prevents decay. It also protects apples from odors of vegetables stored nearby.