To grow an excellent crop is another half of the story, another part of which is no less significant is the preservation of the crop during the long winter months. All efforts spent on caring for vegetables will be in vain if storage conditions are incorrect.
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Very important for the preservation of the crop in its original form are air temperature, lighting and a certain level of humidity. Small minus temperatures can tolerate leeks and Brussels sprouts. The zero mark on the thermometer is ideal for storing blueberries, kohlrabi, celery, radishes, cabbage, gooseberries. Air temperature up to + 5 ° C is the most optimal for pears, apples, strawberries, blackberries, currants, raspberries, cauliflower, potatoes, lettuce, plums and spinach. Beets are suitable temperature not lower than +6, and for sweet pepper and green beans - from +5 to + 10 ° C. Cucumbers, tomatoes, as well as all southern fruits should be stored at temperatures from +10 to + 15 ° C.
First of all, you should know that only potatoes of late varieties are capable of being stored for a long time. To do this, the tubers are cleaned from the ground, dried and stacked in boxes. Store potatoes in a dark, cool, well-ventilated place.
It is easy to save cabbage if each head is wrapped in paper and put in a box with openings for free air circulation. Forks are also well preserved if they are hung on the ropes by the roots. You can store cabbage on the balcony. With the onset of frost, frozen heads of cabbage can be used for cooking without defrosting.
Garlic and onions should be stored in a cool, dry place in wooden crates, in nylon stockings or braided in wreaths. In addition, garlic is perfectly preserved throughout the winter, if it is divided into teeth, cleaned from scales and put in dry glass jars, filled with vegetable oil. Flavored oil obtained during the storage of garlic can be used during the preparation of various dishes.
In order to preserve the tomatoes as long as possible, they are removed immature, directly with the stalks, put in a box and covered with dry sawdust or sand. You can wrap each fruit in paper, put it in boxes and put it in a cool place. Periodically, vegetables should be inspected, throwing out rotting.
Beets, carrots and other root vegetables must be stored in a box, pouring them with dry river sand, out of the reach of sunlight. The carrots will be fresher longer if they are sprayed with water extract of dry onion husks before laying them for storage.
In a box with sand, you can save the roots of celery and parsley.
For several weeks, the cucumbers will be fresh if you keep them plunged down. In water into the water with tails. At the same time, water should change daily. You can also put them in a large enameled container and put it in the refrigerator, on the lower shelf, without covering, or wrap it in a wet towel.
Keep in mind that cucumbers do not tolerate a long neighborhood with apples.
To keep the pepper for a long time, they wrap it in paper, put it in boxes and fill it with sawdust. Pumpkin can lie in a dry, well-ventilated area for about 6 months. The radish will lie all winter if you put the root vegetables in wet sand.
Various greens can be kept for several days in a plastic bag placed in the refrigerator. Dill and parsley lie well in a dry, tightly closed pan, but the greens themselves must also be completely dry. For longer storage, greens can be wrapped in paper and frozen in the freezer. Celery leaves can be prepared for the winter, finely chopped and mixed with salt, in earthenware. For 1 kg of greens, 200 g of salt is required.