Humid Storage Produce & How to Prepare It

Most produce suitable for storage needs a high-humidity environment. Produce that keeps best in a moist environment includes root vegetables, cabbages, kohlrabi and some varieties of fruit. See chart below.

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Fruit Preparation

Apples & Pears: when harvesting fruits of the Rosaceae family, be certain to leave stem attached and don’t wash before placing in storage. Thoroughly inspect for worm holes and bruises.

Grapes: harvest grapes with main stem intact. Snap where the grape cluster’s stem joins the vine. Don’t wash before placing in storage.

Citrus: harvest fruits with stem. Don’t wash.

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Vegetable Preparation

Root vegetables: pull and trim the greens to 1/2 inch above vegetable. Do not trim any roots.

Cabbage: pull cabbage up by roots and leave everything intact. To lengthen shelf life, open leaflets may be gently tied down to preserve the insides.

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Kohlrabi: cut ball from roots. Trim leaves close to ball. No other action necessary

Potatoes: dig in last 2 weeks of warm weather. Spread to “heal” in a warm place (60F-80F or 15C-26F, out of direct sunlight. Never cure potatoes in direct light. Let ’em rest 2 weeks to heal nicks or removed peel. No other action needed.

                                                          Humid Environment Produce
Vegetables Fruits
Beets Apples
Cabbage Grapes
Carrot & Parsnip Grapefruit
Kohlrabi Lemons/Limes
Potatoes Pears
Rutabaga & Turnip

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