Tips and Guidelines on How to Store Your Fall CSA Vegetables
30-34°F in 90%-95% relative humidity
Before long-term storage sort apples thoroughly to remove any bruised or punctured apples. As the old saying goes, “One bad apple spoils the bunch”.
Place apples in a plastic bag to maintain proper humidity prior to storing in the refrigerator. Can also be stored in a humid cellar that maintains a cool temperature below 40°F or in unheated garages if insulated from freezing temperatures by a Styrofoam chest, hay or other insulating material. Be aware that these are difficult conditions to match in a modern garage or cellar so storage in your refrigerator is the best option.
Apples will begin to deteriorate if exposed to water or freezing temperatures.
|Apple Variety||Storage Life|
|Golden Delicious||3-4 months|
|Granny Smith||4-5 months|
Store tightly wrapped in the crisper drawer of refrigerator for up to 3 weeks. Remove outer leaves before using.
Once cut use within 1 week.
Root Vegetable Storage: Carrots, Beets, Parsnips, Celeriac
40°F with 90% relative humidity
Store with tops removed in plastic bags for 2-3 months.
40°F with 80%-90% relative humidity
Do not wash. Store in a dark, well ventilated location
Stored above 45°F 2-3 months
Stored below 45°F 6-7 months
Store on shelf off of floor with good air circulation.
Will begin to deteriorate if exposed to water or freezing temperatures.
Do not store near apples or other fruits that release ethylene gas.
Will last longer if the skin is gently wiped with a mixture of 1 part household bleach with 10 parts water. Be sure to dry thoroughly before putting into storage.
|Squash Variety||Storage life|
|Acorn Squash||1-2 months|
|Butternut Squash||3-4 months|
|Blue Hubbard||3-6 months|
|Buttercup Squash||1-2 months|
|Sugar pumpkin||2-3 months|
|Delicata Squash||1 month|
Once cut or if the surface is compromised store in fridge and use within 1 week.
Cooked and pureed squash can last for up to 1 year in the freezer.