How to keep the crop?
How to keep a crop of vegetables as long as possible? The question that all gardeners face. Of course, most vegetables can be preserved and frozen. But still I would like to feast on fresh tomatoes and peppers, for example, as long as possible after harvesting. These can not be stored - they will quickly deteriorate. Below we list the methods of storing the main crops.
Tomatoes and Peppers
Green formed and intact fruits are placed in boxes in one or two layers. Boxes are placed in a cold room. Regularly review them, choose ripe. Tomatoes can be stored this way for about a month.
Peppers are also stored. Healthy, without damage, pods are laid in 1-2 layers in boxes. Peppers can be wrapped in paper. Rotten fruits are removed. Shelf life is usually 1.5-2 months.
Potatoes are stored without access to light. When storing varieties, it is better not to mix. Store it in trellised boxes. Potatoes are poured with a layer of about one meter, the boxes are set one on top of the other with a total height of up to two meters.
To store cabbage, you need to select intact heads of cabbage. The room should have a temperature of -1 .. + 1 ° C, with good air exchange, heads of cabbage are well stored in basements, in drawers, on racks, on shelves.
Sprinkle carrots with wet sand, stored in boxes (20-30 kilograms). Carrots are also stored in a clay shell. The clay is bred to medium density, the carrots are immersed in it for several minutes, removed, dried and placed in boxes or baskets.
You can save carrots until spring right in the beds. In the fall, the tops are cut, the garden bed is covered with a thick layer of straw or fallen leaves, and they are protected with moisture from the film.
In cold winter, snow is thrown on top. In the spring, the garden is freed from shelters, loosened aisles and harvested.
Beets, turnips, radish
Beets, turnips, radishes are usually stored in bulk in bins or in boxes, although they are stored better and longer in the sand.
Onions for a bulk state are taken healthy, clean, without mechanical damage, false stems are cut 3-4 cm from the bulb, then dried, poured into boxes that are stored in a dry and cold room. Onions are well preserved in woven wreaths.
Bulbs of garlic should also be well-dried, healthy, with healthy scales. Bulbs are woven into wreaths, then the wreaths are dried under a canopy. Once they are dry, they are hung up or laid on top of each other on wooden grilles or shelves.
Store garlic in a room where the temperature should not be below -3 ° C.
Pumpkins are ripe, healthy, without mechanical damage; they are placed without pressing each other on wooden pallets or shelves.
The greens of celery, parsley, dill are dried on baking sheets in the oven. Store them in dried form.
Dill and parsley can also be prepared with salt in a glass bowl. Salt should be taken approximately 20% of the weight of greens.
We hope you find our tips useful. And how do you keep your crop of vegetables? Discover secrets in the comments on the article or on our Forum. Our readers will be grateful.