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Storage Tips for Fall Vegetables

Storage Tips for Fall Vegetables

-onions, root vegetables & winter squash-

Keep your fall harvest fresh longer by following these guidelines for properly storing onions, root vegetables, and winter squash. Even if you don't freeze or can these vegetables you can extend their shelf life and store some of them for up to six months.

Tips for Maximum Freshness:

  • Harvest vegetables when they are at their peak ripeness. Use bruised or damaged vegetables first because they don't store well.
  • Do not wash onions, root vegetables (beets, carrots, potato) or winter squash (acorn, butternut, pumpkin, spaghetti) harvested from your garden until right before you use them.
  • Once ready to use, wash vegetables under running water, rather than soaking.
  • Keep fruits in a separate drawer from vegetables in the refrigerator.
  • A pantry should be dark and well-ventilated.

Store These in a Refrigerator (below 40°F):

Shelf Life

Harvest Tips

Storage Tips

Beets

2-4 months

harvest after 2 moderate frosts (28°F)

trim off the leaves to 1/2 inch, store in a plastic bag with holes

Cabbage

2 months

harvest before first frost when the head is firm

remove the outer leaves and store wrapped in plastic

Carrots

3 months

harvest after 2 moderate frosts (28°F)

trim off the leaves to 1/2 inch, store in a plastic bag with holes and a dry paper towel to absorb moisture


Store These in a Pantry (40-50°F):

Shelf Life

Harvest Tips

Storage Tips

Onion

6 months

harvest before first frost when the leaves start to yellow, cure 14 days before storing

store whole bulbs in a mesh bag or well-ventilated box

Potato

2-4 months

harvest when the leaves die back, cure at 55°F for 14 days before storing

store whole in a well-ventilated box or basket, keep away from sunlight/apples/onions

Pumpkin

2-6 months

harvest before first frost, when the skin hardens, cure at 75°F for 10 days

leave some of the stem attached and store whole on shelves, not stacked

Squash, Acorn/ Spaghetti/Butternut

2-6 months

harvest before first frost, when the skin hardens, cure at 75°F for 10 days

leave some of the stem attached and store whole on shelves, not stacked