Monday 30 September 2013

Everything You Need to Know About Storing the Food You Grew

Without question, the composted waste of a successfully abundant harvest is favorable to packaging ridden landfills. Though, in the absence of hungry friends, family, and neighbors we must ask ourselves, is our acceptance of spoilage and degree of composting necessary? If you are like many, a plethora of knowledge which should have been passed down from your grandmother was replaced by the refrigerator and freezer. The history of these devices is exceptionally young which leaves many wondering, how did my ancestors preserve a whole winter season worth of frost-intolerant produce? Canning is a useful method, though a large harvest can easily turn it into a seemingly impossible task. The solution many generations before us turned to was building a root cellar. Although many cannot build their own old-world root cellars due to rentals, adequate space, or urban environments; a little common sense and wisdom of temperature and humidity guidelines will allow anybody to whip together an ideal means of prolonging produce-life through the winter.


A conventional root cellar, which essentially is a room buried in a hillside or underground, meets only a handful of criteria.

Insulation: The earth is a wonderful insulator. A typical old-world root cellar was literally buried on all sides except the entrance, utilizing the natural insulating properties of the soil.

Ventilation: It is important that your make-shift root cellar can breathe. Warm stale air needs to float out of the top of your chamber as fresh cooler air makes its way through the bottom. This is important to keep humidity levels under control in order to prevent the rot of moisture-sensitive vegetables such as squashes.

Darkness: Light accelerates the decomposition of fruits and veggies. An ideal means of storage incorporates complete darkness.

Source : http://www.realfarmacy.com/storing-the-food-you-grew/
Without question, the composted waste of a successfully abundant harvest is favorable to packaging ridden landfills. Though, in the absence of hungry friends, family, and neighbors we must ask ourselves, is our acceptance of spoilage and degree of composting necessary? If you are like many, a plethora of knowledge which should have been passed down from your grandmother was replaced by the refrigerator and freezer. The history of these devices is exceptionally young which leaves many wondering, how did my ancestors preserve a whole winter season worth of frost-intolerant produce? Canning is a useful method, though a large harvest can easily turn it into a seemingly impossible task. The solution many generations before us turned to was building a root cellar. Although many cannot build their own old-world root cellars due to rentals, adequate space, or urban environments; a little common sense and wisdom of temperature and humidity guidelines will allow anybody to whip together an ideal means of prolonging produce-life through the winter.

A conventional root cellar, which essentially is a room buried in a hillside or underground, meets only a handful of criteria.

Insulation: The earth is a wonderful insulator. A typical old-world root cellar was literally buried on all sides except the entrance, utilizing the natural insulating properties of the soil.
Ventilation: It is important that your make-shift root cellar can breathe. Warm stale air needs to float out of the top of your chamber as fresh cooler air makes its way through the bottom. This is important to keep humidity levels under control in order to prevent the rot of moisture-sensitive vegetables such as squashes.
Darkness: Light accelerates the decomposition of fruits and veggies. An ideal means of storage incorporates complete darkness.

Read more at http://www.realfarmacy.com/storing-the-food-you-grew/#qEfg13RPTzUmcS9D.99
Without question, the composted waste of a successfully abundant harvest is favorable to packaging ridden landfills. Though, in the absence of hungry friends, family, and neighbors we must ask ourselves, is our acceptance of spoilage and degree of composting necessary? If you are like many, a plethora of knowledge which should have been passed down from your grandmother was replaced by the refrigerator and freezer. The history of these devices is exceptionally young which leaves many wondering, how did my ancestors preserve a whole winter season worth of frost-intolerant produce? Canning is a useful method, though a large harvest can easily turn it into a seemingly impossible task. The solution many generations before us turned to was building a root cellar. Although many cannot build their own old-world root cellars due to rentals, adequate space, or urban environments; a little common sense and wisdom of temperature and humidity guidelines will allow anybody to whip together an ideal means of prolonging produce-life through the winter.

A conventional root cellar, which essentially is a room buried in a hillside or underground, meets only a handful of criteria.

Insulation: The earth is a wonderful insulator. A typical old-world root cellar was literally buried on all sides except the entrance, utilizing the natural insulating properties of the soil.
Ventilation: It is important that your make-shift root cellar can breathe. Warm stale air needs to float out of the top of your chamber as fresh cooler air makes its way through the bottom. This is important to keep humidity levels under control in order to prevent the rot of moisture-sensitive vegetables such as squashes.
Darkness: Light accelerates the decomposition of fruits and veggies. An ideal means of storage incorporates complete darkness.

Read more at http://www.realfarmacy.com/storing-the-food-you-grew/#qEfg13RPTzUmcS9D.99
Without question, the composted waste of a successfully abundant harvest is favorable to packaging ridden landfills. Though, in the absence of hungry friends, family, and neighbors we must ask ourselves, is our acceptance of spoilage and degree of composting necessary? If you are like many, a plethora of knowledge which should have been passed down from your grandmother was replaced by the refrigerator and freezer. The history of these devices is exceptionally young which leaves many wondering, how did my ancestors preserve a whole winter season worth of frost-intolerant produce? Canning is a useful method, though a large harvest can easily turn it into a seemingly impossible task. The solution many generations before us turned to was building a root cellar. Although many cannot build their own old-world root cellars due to rentals, adequate space, or urban environments; a little common sense and wisdom of temperature and humidity guidelines will allow anybody to whip together an ideal means of prolonging produce-life through the winter.

A conventional root cellar, which essentially is a room buried in a hillside or underground, meets only a handful of criteria.

Insulation: The earth is a wonderful insulator. A typical old-world root cellar was literally buried on all sides except the entrance, utilizing the natural insulating properties of the soil.
Ventilation: It is important that your make-shift root cellar can breathe. Warm stale air needs to float out of the top of your chamber as fresh cooler air makes its way through the bottom. This is important to keep humidity levels under control in order to prevent the rot of moisture-sensitive vegetables such as squashes.
Darkness: Light accelerates the decomposition of fruits and veggies. An ideal means of storage incorporates complete darkness.

Read more at http://www.realfarmacy.com/storing-the-food-you-grew/#wRUMYSot30qQb8BV.99

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