Storing the fall harvest
Sweet potatoes, onions, winter squash and apples are among the kinds of produce that can keep for months under the proper storage conditions.
- Sweet potatoes must be cured to heal any wounds on the skin and to convert starch in the roots to sugar. Put them in the warmest room in the house (above 70 degrees F) for two weeks. Afterward, store in a cool place (50-55 degrees F) such as a crawl space or cellar. They can last 6 months under ideal conditions.
- Cure onions in a well-ventilated area, out of direct sunlight, until tops are dry and peels are papery. Trim stems to about an inch. Hang in mesh bags (panty hose is another option) in a cold, dry, well-ventilated area.
- Apples may keep for many months under ideal conditions. Store the fruits, not touching each other, in baskets or boxes lined with perforated plastic or foil. Check often for any damaged fruit—apples give off a gas that speeds ripening, and injured fruits emit even more, accelerating ripening of nearby apples (thus the “one bad apple” saying). Apples are best stored at near freezing (30-32 degrees F). Apples stored at this temperature will last up to 10 times longer than those stored at room temperature.
- Most varieties of winter squash, such as butternut and acorn, will keep up to 3 months if stored in a cool, dry, well-ventilated location at about 50-55 degrees F. Spaghetti squash has a shorter shelf life.