Likewise, the preservation of fruits and vegetables took up much of the daylight time from mid-summer until late fall. Other apples were barreled, some choice ones were shelved individually, and the rest, with cabbages, potatoes, and turnips were buried to prevent freezing. The fruits of the woods were gathered - paw paws to be eaten fresh, persimmons to be dried for puddings, walnuts, hickory nuts, pecans, and chestnuts to be hulled and stored. Fall issues of Almanacs as well as the general housekeeper's guides abounded with hints and suggestions for food preservation for the winter months ahead. One such source is T he American Frugal Housewife by Mrs. Child, which was published in 1835 in Boston.
Many farmers keep potatoes in the same way.
Squashes should never be kept down cellar when it is possible to prevent it. Dampness injures them. Some people cut pumpkin, string it, and dry it like apples. It is a much better way to boil and sift the pumpkin, then spread it out thin in tin plates, and dry hard in a warm oven. It will keep good all the year round, and a little piece boiled up in milk will make a batch of pies.