How to Store

Got something to harvest and can't eat it all at once? Whether you arrived here by accident or design there are simple ways to preserve/store most vegetables so your hard work is not wasted.

A bit of planning always helps of course, in this case its just a matter of thinking a week or two ahead and getting the right jars/bags/nets, freezer or storage space organised.

Here's a list of things I try to have ready for the harvesting season:

Freezer Bags - Different sizes (don't forget to leave some space in the freezer in anticipation).
Net sacks - Great for onions/shallots (I save the bags from kindling wood for my fire).
Paper sacks - For spuds (use old poultry feed sacks, etc).
Coir Compost - For dry storage of root crops (a good substitute for peat).

Is there anything you can't freeze?

Ripe squash can easily be stored for 6 months or more.

Dry Storage

What amazed me was just how simple it is to store things like Onions, Shallots, Garlic, Pumpkins and Squashes. Basically you clean them up (making sure you exclude any that are soft or showing any signs of decay) and put them somewhere with reasonable air circulation that is cool and dry (a garage is good). What could be simpler!

Onions, Shallots, Garlic

When your onion tops have folded over and started to go yellow, its time to lift them. Wash off any soil and peel away any damaged skin. Leave them somewhere warm and dry to ripen (a shelf in the greenhouse/conservatory is good). When the top growth is really dry move them to their permanent storage area. Last year the onions I pulled in August stayed good until April (when they started to sprout) and they were just sitting on plastic trays in the garage (hanging in nets is supposed to be much better).

Pumkins, Vegetable Spaghetti, Squashes

When the plants start to turn yellow and die back, its time to cut off the fruit (leaving at least an inch of stem). Wash off any soil (its worth raising them off the ground as they grow to avoid getting mucky in the first place) and leave in a dry sunny place to ripen further (a greenhouse/conservator is good). Move to a frost-free storage area. I leave mine on a shelf in the conservatory (to impress visitors). They will keep at least until mid-spring of the following year.

The Freezer

The stuff you can freeze is endless. Of course, freezers use up electricity and its best to give priority to those crops that are going to worth the most or your favourites (although I must admit to freezing loads of Spring Cabbage this year rather than waste it).

Blanching

Look at any recipe book and you will meet the term Blanching. Basically, its about heating the vegetables to stop enzyme action that can cause loss of flavour, colour and texture. Firstly, as always you want to clean up the crop - usually thus involves a lot of washing and picking off anything nasty that might be lurking in the leaves. Discard anything damaged or showing signs of decay.

Once you have your vegetables cleaned and ready, get a large saucepan of water boiling. When the water is boiling vigorously, drop in the vegetables. Start timing only when the water is boiling again. When the boiling time is up, remove the vegetables and dunk in cold water (iced is best). Vegetables should be cooled quickly and thoroughly to stop the cooking process. Change water frequently or use cold running water or ice water. If ice is used, about one pound of ice for each pound of vegetable is needed. Cooling vegetables should take the same amount of time as blanching. Below is a table for blanching times for some common vegetables.

Note: Longer times are for larger/thicker vegetables. Don't forget to Date and Label the bags!

Blanching - boil vigorously!

Vegetable	Blanch for	Vegetable	Blanch for

Artichoke-Globe (Hearts)	7 min.	Artichoke-Jerusalem	3-5 min.

Asparagus	2-4 min.	Aubergines (slices)	4 min.

Broad Beans	3 min.	French Beans (sliced)	2-3 min.

Runner Beans (sliced)	2-3 min.	Beetroot	4-45 min. (Cook until tender)

Broccoli	3-5 min.	Brussels sprouts	3-5 min.

Cabbage, Red, Green or Chinese Cabbage (shredded)	1.5 min.	Carrots (whole)	5 min.

Carrots (diced)	2 min.	Cauliflower (florets)	3 min.

Celery	3 min.	Celeriac (diced)	4 min.

Courgettes (slices)	1 min.	Fennel (sliced)	3 min.

Kohl Rabi (peeled & sliced)	1.5 min.	Leeks (sliced)	3 min.

Marrow (peeled, sliced)	3 min.	Onions (sliced)	2 min.

Parnips (cubes/slices)	3 min.	Peas	1.5 min.

Mange-tout Peas	2.5 min.	Peppers(halves)	3 min.

Potatoes	Cook first	Sweet Corn (whole)	7-11 min.

Sweet Corn (kernels)	4-6 min. (Remove after blanching)	Spinach	2 min.

Tomatoes (juiced)	5-10 min. (Wash, sort, and trim. Press through sieve then simmer)	Tomatoes (whole)	30 secs. (core & peel after blanching)

Turnips (diced)	2.5 min.

Dry Storage of Roots

Potatoes can be stored for a considerable length of time in paper sacks. They need to be washed and dried first. Discard any that are bruised/cracked or show signs of mould, etc. Paper sacks are ideal as the potatoes need to 'breathe' - plastic sacks are no good as moisture from the potatoes will build up and they will rot in time.
Place the sacks somewhere dark, cool and well-ventilated, ideally at 5C-10C. Check every few weeks for any rotten spuds and remove asap.

Beetroot, Carrots, Celeriac, Kholrabi, Parsnips, Swede, Turnips Wash and dry - cutting off top growth, leaving an inch above the crown. Layers in cardboard/wooden boxes separated with damp (not wet), sand, coir or peat. You can resuse the packing material year after year so its probably ok to use peat for this. Again store in a cool, dark, well-ventilated place ideally between 0C-10C. Check occaisionally to discard any veg that show signs of rot and to dampen if very dry.