Congratulations on a fine crop of vegetables! Be sure to save some to eat, some to share and some to store through the fall and winter. If you don’t plan on canning or freezing your harvest, cold storage can keep your produce fresh and fit to eat long after harvest.

 

Cold storage keeps your produce dormant so that it does not over-ripen or rot. Every vegetable and fruit will stay fresh at the right temperature and moisture level, from cold and damp, to warm and dry.

Cold storage will keep vegetables fresh for a long time, but they won’t last forever. Use your vegetables every week. Use up your older or imperfect produce first. Is it all starting to go bad? Cook it up into a recipe you can eat now or preserve (probably by freezing or canning the extra) to eat later. 

Preparing produce

Harvest your produce at peak maturity. Store only the best produce: avoid storing anything that is diseased, has severe insect damage or has been cut, damaged or bruised. Like any living thing, cuts are sites for infection like mould or rot. Preparing vegetables correctly before storing will extend storage life.

For more information about harvesting your vegetables when they are at their best see our article Harvesting your vegetables. To keep them their freshest after harvest, be sure to check their respiration rate and cool accordingly!

 

Good storage places

Most vegetables need cool temperatures for long term storage, while other vegetables like onions and winter squash need a bit more warmth. Check the Vegetable Storage Chart below for ideal temperature ranges for storing your vegetables.

Even if your storage temperatures are not ideal, you can still get a long shelf life out of your vegetables in cool conditions.

Before you store, measure the temperature in your storage areas with a thermometer. Since cold air is heavier than warm air, you might find that the floor is colder than a shelf that is higher up. This will help you decide where to put which vegetables. It’s important that any area you choose does not freeze. The ideal temperature is even and should not fluctuate too much. Freezing can damage your vegetables while too much warmth can make them sprout or over-ripen.

 

Temperature and humidity

How best to store your veggies? Besides temperature, relative humidity is important too. Humidity is the amount of water vapour air can hold depending on the temperature. Relative humidity can be measured using a hygrometer. You don’t need to buy a hygrometer if you store vegetables correctly.

 

Methods

Plastic bags are a way to keep produce like root vegetables moist but not too wet. Perforated bags have holes that allow excess moisture to escape. Use clips or twist ties to seal the end of the bags. Too much moisture causes produce to rot while too little causes produce to wilt or shrivel. If you notice wilting, use a spray mister to add moisture. If there are soft spots or rot, remove the spoiled vegetables.

Never use black garbage bags or grocery bags to store vegetables for long periods of time. These plastics may contain chemicals that are bad for you if the bag comes into contact with food.

A good choice is clear plastic that is made for food storage. Make your own perforated bags by punching holes in the bags using a knife or scissors. You can recycle plastic food bags that have been used to store bread or vegetables. Wash with warm soapy water, rinse and air dry before using. Never use food bags that were used to store meat or fish as they may be contaminated by bacteria that can make you sick.

Vegetable storage chart

Troubleshooting

Symptom	Cause
Vegetables are sprouting or growing.	Temperature may be too warm.
Vegetables are shrivelling.	Air is too dry. Wrap root vegetables in perforated plastic bags. For onions, garlic or squashes, place a bucket of water in the storage area to increase humidity.
Vegetables are mouldy or rotting.	Remove damaged vegetables right away to prevent mould or rot from spreading.
Vegetables stored beside fruits are ripening.	Fruits such as apples, give off ethylene gas which causes vegetables to ripen more quickly. Store fruits away from vegetables.
Potatoes are turning green.	Green areas on potatoes are usually caused by too much light. Keep potatoes in a dark location. If you find green areas on a potato, cut it off and do not eat the green part. Green areas on a potato can contain a chemical called solanine, which can make you sick.