Cold Storage and Cellars
Natural cold storage methods without electricity
Root cellars and cool pantries use stable ground temperature (8-12°C) and high humidity (85-95%) to store produce without electricity. Ideal for root crops, cabbages, apples, and pears through winter.
Optimal conditions
- • Temperature: 0-10°C (ideal 3-5°C)
- • Humidity: 85-95% for most root vegetables
- • Ventilation: moderate to prevent rot and remove ethylene
- • Darkness: prevents sprouting and greening
Types of natural cold storage
1. Traditional cellar
Underground or semi-buried room. Thick stone/brick walls stabilize temperature. Ventilation via vents or pipes.
2. Earth mound
Vegetables on straw covered with 30-50 cm of earth and straw. Simple seasonal option.
3. Basement room
Dedicated basement area with controlled ventilation. Needs isolation from house heating.
What to store and how long
- • Potatoes: 4-6 months (dark, 3-5°C, 90% humidity)
- • Carrots, beets, parsnips: 4-6 months (in damp sand, 0-2°C)
- • Cabbage: 3-4 months (hung or shelved, 0-2°C)
- • Onion, garlic: 5-8 months (dry, ventilated, 10-15°C, 60-70% humidity)
- • Apples, pears: 2-6 months (0-4°C, stored away from vegetables – they emit ethylene)
- • Pumpkin: 3-6 months (10-15°C, dry, well ventilated)
Preparing produce
- • Do NOT wash before storage (moisture promotes rot)
- • Remove damaged pieces (rot spreads)
- • Leave 2-3 cm stem on roots (prevents drying)
- • Cure pumpkins and onions 7-14 days in a dry, airy place
Common problems and fixes
- • Rotting: too warm or humid; remove bad items immediately
- • Sprouting: too warm or bright; lower temperature and block light
- • Drying out: humidity too low; add water trays or damp sand
- • Mold: poor ventilation; increase airflow