Practical Storage: Apples, Potatoes, Onions & Winter Squash

Not every family has a root cellar.

Most of us do not have an underground room with stone walls, wooden bins, and shelves filled with the autumn harvest. But that does not mean we cannot borrow some of the old wisdom behind it.

Long before families depended on a weekly trip to the grocery store, they learned which foods would keep, what conditions each one needed, and which foods should never be stored together.

A cool pantry, basement, protected garage, storage room, or even a carefully chosen closet may be enough to keep part of the harvest for later.

The important thing is understanding that apples, potatoes, onions, and winter squash do not all like the same conditions.

APPLES

Choose firm, sound apples without bruises, cuts, or soft spots. Damaged apples should be used first rather than placed into long-term storage.

Apples keep best in a cold place with some humidity. Wrap especially good keeping apples individually in paper or place them in shallow boxes with space for air to circulate.

Check them often and remove any that begin to soften or spoil.

Apples also release ethylene gas as they ripen, which can cause some nearby produce to age more quickly. For that reason, it is generally best to store apples apart from potatoes, onions, and other vegetables.

And yes, the old saying about one bad apple spoiling the barrel had some truth behind it. One decaying apple can quickly affect those around it.

POTATOES

Potatoes need darkness.

Light can cause them to turn green, and green portions may contain higher levels of natural toxins. Potatoes that are badly green, bitter, shriveled, or heavily sprouted should not be used.

Freshly harvested potatoes also benefit from curing before longer storage. Place them in a dark, well-ventilated location for a short period so the skins can toughen and small surface injuries can begin to heal.

After curing, gently brush away loose dry soil, but do not wash potatoes before storing them. Moisture encourages spoilage.

Keep them in a ventilated box, crate, basket, or paper sack in a cool, dark place. Do not seal them in an airtight plastic container.

Potatoes also need to be kept away from onions and apples. Storing them together may shorten their keeping quality and affect their flavor.

ONIONS

Onions prefer things much drier than potatoes do.

Before storage, onions should be properly cured until the outer skins are papery and the necks are thoroughly dry. Spread them in a dry, well-ventilated place out of direct sunlight until they are ready for storage.

Once cured, they may be stored in mesh bags, open baskets, crates, or even old stockings so air can move around them.

Keep them in a cool, dry, well-ventilated place.

Do not store onions in a sealed plastic bag, and do not keep them beside potatoes. Potatoes need more humidity, while onions keep best in drier conditions. Placing them together is not ideal for either one.

Check stored onions regularly. Any onion that becomes soft, damp, moldy, or begins leaking should be removed immediately.

WINTER SQUASH

Winter squash likes a cool, dry place with good airflow.

Unlike potatoes, squash should not be stored in a damp, very cold corner. A temperature somewhere around 50 to 60 degrees is generally better for winter squash than a colder, wetter storage area.

After harvesting, many winter squash varieties benefit from curing. Keep them in a warm, dry, well-ventilated place for a short time so the rind can harden and small surface injuries can heal.

Leave a short length of stem attached whenever possible. A broken stem can create an opening where decay may begin.

Place squash on a shelf, rack, or piece of cardboard rather than directly on a cold concrete floor. Leave a little space between each one so air can circulate, and avoid piling them into a deep heap.

Turn and inspect them from time to time. Use any squash with a broken stem, bruise, soft spot, or damaged rind first.

A FEW SIMPLE STORAGE RULES

Store only sound, mature produce.

Cure potatoes, onions, and winter squash before longer storage.

Use bruised or damaged pieces first.

Do not wash produce before storage unless reliable instructions for that particular food say otherwise.

Keep potatoes dark.

Give onions plenty of dry ventilation.

Keep winter squash cool and dry, but not in the coldest or dampest corner.

Store apples and potatoes apart.

Keep everything off damp floors.

Allow air to circulate.

Label boxes or baskets with the variety and harvest date.

Check the storage area regularly.

Remove anything beginning to spoil.

And perhaps most importantly, remember what is stored and use it.