Storage without electricity: temperature and humidity

In short

• Most winter stores need cold and damp: 0–4 °C (32–39 °F) and 85–95 % humidity. Potatoes slightly warmer, 4–6 °C (39–43 °F).
• Onions are the exception: cold but dry (60–70 %). Squash wants warm and dry, 10–15 °C (50–59 °F).
• Apples, pears and quinces give off ethylene: keep them apart from potatoes, cabbage and carrots.
• Without power, cold comes from the earth and the night air: a cellar is cooled by ventilation, a clamp by soil.
• Only sound, dry and unwashed produce goes into store. One rotten fruit spoils the whole crate.
• A thermometer and a hygrometer are a must. Without measuring you know nothing.

What's inside

Chapters

1. Why stores spoil
2. The three storage groups
3. Temperature: cold without electricity
4. Humidity: measuring and adjusting
5. Ethylene and smells: what must not share a room
6. Where to store: choosing the spot
7. Preparation: what goes into store
8. Containers and materials
9. How much of what, and how much space
10. Safety in the cellar and around stores
11. Common mistakes
12. Printable checklist

Worksheets

• Winter stock calculator
• Space calculator
• Map of cold spots
• The storage year
• Stock inventory
• Equipment and shopping