Other Fruit
Storing fresh cherries, peaches, and apricots very long is difficult. Refrigerate as close to 32° F as possible. Peaches ripen well at 65° to 85° and refrigerate well in hydrators for as long as 4 weeks. Peaches may be stored in walk-in refrigerators in larger quantities.
Grapes are generally not adapted to long storage. Concord grapes may be stored 4 to 6 weeks at 31° to 32° F. Catawba and Delaware varieties can be held 8 weeks. Vinifera table grapes such as Emperor and Ribier will keep 3 to 6 months at 30° to 31°.
Since apples, pears, grapes, and other fruit absorb odors from potatoes, onions, and other vegetables, store them separately.
Some kitchen garden herbs, such as chives and parsley, may be potted and cared for as house plants. These plants will supply flavoring and garnishing to enhance wintertime meals.
Trying to predict exactly how long your fruits and vegetables can be stored is next to impossible. Much depends on condition of the product and how successful you are in maintaining correct temperatures and humidity. Generally, you can keep parsnips and carrots all winter, late potatoes 6 to 8 months, cabbage 3 months, onions 6 to 10 months, and pumpkins, squash, root crops, and tomatoes 3 to 6 months.
Cleanliness. One last precaution: Keep the storage areas clean and free of decaying fruit and vegetables; otherwise, molds and bacteria will spread to your sound produce.
If you store nuts (especially peanuts), soybeans, other dry beans or peas, make every effort to prevent growth of molds. Moisture, temperature, and time are necessary to promote their growth. A harmful toxin may be produced if mold growth is allowed to progress. It is important that storage areas be regularly checked so as to avoid this type of contamination.
Discard all produce that shows any sign of decay.
Insects, rats, and other pests can spread disease and are unwanted guests in any food storage area. To escape these undesirables:
—Build them out. Close all cracks and use adequate screening over all openings
—Prevent trash piles from accumulating
—Keep the storage area clean
—Control rats inside and outside. (Seek the advice of your county Extension office or a sanitarian)
—Destroy any infested food
—Remove all containers at least once a year. Wash them and air dry in the sun
—Remember that good housekeeping practices apply to all places where food is stored
For Further Reading:
U.S. Department of Agriculture, Storing Vegetables and Fruits in Basements, Cellars, Outbuildings, and Pits, H&G Bul. No. 119, on sale by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. 40¢.