Storing Vegetables (vegstorage)

Harvesting and Storing Apples

NEBLINE Newsletter Article by Mary Jane Frogge, Extension Associate

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After a successful garden season, you may have vegetables you would like to store until you are ready to use them. Here are suggestions to help you store your vegetables properly.

Carrots: Trim carrot tops to one-inch. Layer unwashed carrots in a container of moist sand. Carrots can be stored in a cool place, 35-40� F for 4-5 months.

Onions: Store cured onions in a dry location at 35-40� F.

Potatoes: Cure fresh dug potatoes 1-2 weeks in a dark, dry location at 50-60� F. Store cured potatoes in a dark location at 40 F for 5 to 6 months.

Sweet Potatoes: Cure fresh dug sweet potatoes at 80-85� F for 10 days. Store cured sweet potatoes in a dry, dark location at 55-60� F for 4�6 months.

Turnips: Trim turnip tops to one-inch. Layer unwashed turnips in a container of moist sand. Turnips can be stored in a cool place, 35-40� F for 4-5 months.

Winter Squash: Cure vine ripen winter squash for 10 days at 80-85� F and high humidity. Store mature, cured winter squash in a dry location at 55� F for 2-6 months. Acorn squash will keep well in a dry place at 45� F for 35-40 days. Do not cure acorn squashes before storage.

Storing your vegetables properly will insure you will have good quality produce to enjoy in the months ahead.

(This resource appeared in the October 2005 NEBLINE Newsletter. For information on reproducing this information or using any photographs or graphics, read the Terms of Use statement)

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University of Nebraska-Lincoln Extension in Lancaster County is your on-line yard and garden educational resource. The information on this Web site is valid for residents of southeastern Nebraska. It may or may not apply in your area. If you live outside southeastern Nebraska, visit your local Extension office