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The key is preparing your produce ahead of time for storage, growing the right varieties to begin with, and paying attention to the kind of temperatures and humidity levels they like.
If I wanted homegrown onions in December, for example, I wouldn’t grow Alisa Craig or Walla Walla, which have a shelf life of just a month. I’d go for an onion variety like Copra, which can last up to a year under optimal conditions!
Vegetables that are picked at peak maturity will last longer than underdeveloped or overripe vegetables. So, try to delay harvest for as long as possible, unless frost is coming or pests are threatening to decimate your entire crop.
Certain vegetables need to be cured in order to keep well in storage. This process dries and hardens the skin so your vegetables are less susceptible to premature rot.
Most vegetables like being stored in very cold conditions. The majority prefer temperatures between 32°F to 38°F for optimal keeping, though notable exceptions are sweet potatoes.
As a gardener, you’re likely familiar with companion plants. Well, this is the opposite of that—crops that need to be kept away from each other in order to maximize shelf life.
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