Storing fresh cherries, peaches, and apricots very long is difficult.
Refrigerate as close to 32° F as possible. Peaches ripen well at 65° to
85° and refrigerate well in hydrators for as long as 4 weeks. Peaches
may be stored in walk-in refrigerators in larger quantities.
Grapes are generally not adapted to long storage. Concord grapes may be
stored 4 to 6 weeks at 31° to 32° F. Catawba and Delaware varieties can
be held 8 weeks. Vinifera table grapes such as Emperor and Ribier will
keep 3 to 6 months at 30° to 31°.
Since apples, pears, grapes, and other fruit absorb odors from potatoes,
onions, and other vegetables, store them separately.
Some kitchen garden herbs, such as chives and parsley, may be potted and
cared for as house plants. These plants will supply flavoring and
garnishing to enhance wintertime meals.
Trying to predict exactly how long your fruits and vegetables can be
stored is next to impossible. Much depends on condition of the product
and how successful you are in maintaining correct temperatures and
humidity. Generally, you can keep parsnips and carrots all winter, late
potatoes 6 to 8 months, cabbage 3 months, onions 6 to 10 months, and
pumpkins, squash, root crops, and tomatoes 3 to 6 months.
_Cleanliness._ One last precaution: Keep the storage areas clean and
free of decaying fruit and vegetables; otherwise, molds and bacteria
will spread to your sound produce.
If you store nuts (especially peanuts), soybeans, other dry beans or
peas, make every effort to prevent growth of molds. Moisture,
temperature, and time are necessary to promote their growth. A harmful
toxin may be produced if mold growth is allowed to progress. It is
important that storage areas be regularly checked so as to avoid this
type of contamination.
Discard all produce that shows any sign of decay.
Insects, rats, and other pests can spread disease and are unwanted
guests in any food storage area. To escape these undesirables:
--Build them out. Close all cracks and use adequate screening over all
openings
--Prevent trash piles from accumulating
--Keep the storage area clean
--Control rats inside and outside. (Seek the advice of your county
Extension office or a sanitarian)
--Destroy any infested food
--Remove all containers at least once a year. Wash them and air dry in
the sun
--Remember that good housekeeping practices apply to all places where
food is stored
For Further Reading:
U.S. Department of Agriculture, _Storing Vegetables and Fruits in
Basements, Cellars, Outbuildings, and Pits_, H&G Bul. No. 119, on
sale by Superintendent of Documents, U.S. Government Printing
Office, Washington, D.C. 20402. 40¢.