Long-Term Storage Tips for Fall Harvest Vegetables

Introduction

Proper storage extends the life of your fall harvest well into winter.

Root Vegetable Storage

• Beets & Carrots: Refrigerate in plastic bags (beets 3 weeks, carrots longer). Trim tops, leave 2 inches of stem on beets to prevent bleeding. For large quantities, store in sand, sawdust, or straw in a cool basement.

Pepper Storage

Refrigerate for a few weeks. For longer storage, cut up, freeze on trays, then bag.

Freezing Green Beans

Blanch briefly, then freeze.

Brussels Sprouts Storage

Freeze on the stalk (break off as needed) or steam-blanch and freeze like broccoli.

Conclusion

Refrigerate short-term; freeze or use cool, humid root-cellar methods for long-term storage of most fall vegetables.