The frontiersman., 1963-08-29
TL < 1 Sev.Ae'9k {&D G0sdeMeA N

UNIVERSITY of ALASKA
 Cooperative Extension Service
 Division Of Statewide Services Storing Vegetables
 It is not a bit too early to think about storing vegetables for winter. Only last week we talked about early canning and freezing of vegetables in their prime.
 You've heard about the old string saver who never lets thing go to waste. We'll, this old Sourdough Gardener feels the same way about garden produce. It takes a little time to prepare good, cold or warm. dry storage, so don't wait un- til the first frost to start get ting storage ready.
 Some vegetables, like onions, need dry storage that is kept we'll above freezing, but cold moist storage is the most inn portant type used by Alaskans.
 A corner of the basement, we'll insulated from the warm furnace area, may be used. It should have an outside vent and be equipped with good controls to keep the tempera- ture stable. A five or six foot square gives ample room to store vegetables for a large family.
 If space is limited, one of the very best storages can be made by breaking through the base ment wall and digging a small storage space just outside. A well insulated door must be used between the new storage area and the basement.
 The only other requirement is strong enough top to sup port several feet of soil. The sides and bottom may be left open or just rough boarded. The cool, moist soil will keep the humidity up and thus re- duce loss of vegetables weight by shrinkage. Normally no heat will be needed, but dur ing extremely cold weather it may be necessary to open the entrance door temporarily. Temperatures from 34' to 36o should be maintained
 Winter cabbage may be kept by pulling up the entire plant and hanging it head down from the ceiling in the storage area. The outside leaves should be left on. They will dry down and form a protective coating around the solid head. The heads may also be stored on shelves where cool air can cir culate freely around them.
 Carrots keep best if placed between layers of clean, dry sand. Place about three inches of sand at the bottom of box, then place the carrots and sand in alternate layers until the box is full. The top layer should be sand.
 Beets do not need to be packed in sand. An open box or bin storage is sufficient.
 Turnips shrink less in sand. but can be kept until mid-win- ter in open boxes.
 Rutabagas should be clean ed, trimmed and then waxed before storage. With this treat ment, they can be kept from one season until the next.
 Potatoes keep the longest at 34 but will turn somewhat sweet. Old-time Alaskans often froze their potatoes solid and then placed them directly into boiling water when needed for food. A little sweet, yes, but much better than none.
 Even celery can be kept for several weeks by pulling the entire plant, root and all, be- fore freeze-up and standing them on a dirt floor in a cor her. Pack the celery plants close together, and keep the whole area around the roots damp, but not wet.
 l suggest you pick up U. s. Department of Agriculture Farmers Bulletin No. 1899 from your nearest Extension Office or write the Sourdough Gardener, Extension Service, University of Alaska, for a copy. It will give you a lot of details on home storage of