If you take all the root crops that are grown in summer cottages, then it is the carrots that are most difficult to preserve in the winter. However, dodgy gardeners can offer more than one way of storing this healthy and tasty vegetable: in the house, in the cellar, on the balcony and even in the garden itself.
How to store orange root vegetables correctly? Given the complexity of the procedure, home conditions and the availability of materials, you can choose the option that is best for you from those discussed below.
Preparing carrots for long-term storage
One of the most important conditions for the high-quality preservation of root crops is a timely and correctly harvested crop.
The type of carrot determines the ripening time, which is usually indicated on the seed package. Therefore, it is better to save the bag or calculate the approximate harvest days in advance. What is it for? Vegetables dug up earlier than expected will be immature, with a minimum amount of sugars, which will significantly impair the taste of the carrots. Root crops, overexposed in the soil, on the contrary, accumulate sugars and amino acids in excess, which magnetically attracts pests - mice, rats, carrot fly larvae.
If you can't pinpoint the harvest time, keep an eye on the color of the tops. When the lower leaves turn yellow, you can dig up the carrots.
In order to preserve the juiciness of root crops for a long time, they do not need to be watered on the eve of harvesting.
After the vegetables are dug up, the tops are immediately removed. If this is not done, the green part will have time to draw out a considerable share of moisture and nutrients from the root crops.
It is recommended to trim the tops in two steps:
- First, the greens are cut slightly above the head.
- After that, the head is cut off with a layer of 5-10 mm, capturing the growth point, while it is important to make the cut evenly and smoothly.
Such a radical pruning prevents the winter germination of carrots and the waste of useful elements, does not allow the fruits to wither and contributes to their best storage. Cut roots are dried for two to three hours in the sun or ventilated under a canopy.
It is recommended to keep prepared vegetables for a week or a little more in a cool room (10-14 ° C). During these days, the carrots will go through the so-called "quarantine": they will tighten the cuts and minor mechanical injuries, reveal sick and low-quality roots.
When removing carrots in storage, they are sorted out beforehand, throwing out all unusable vegetables.
Method 1. How to store carrots in the sand
Required materials: sand (the best option is loamy), water, boxes.
The "sandy" method is very popular with those who have a cool pit in the garage, a good underground or a cellar. The sand reduces the evaporation of moisture from root crops, inhibits the formation of rot, maintains constant temperature conditions - this ensures good keeping quality of carrots.
Before use, the sand must be moistened - a liter of water is taken on a bucket of sand. Then it is poured into boxes on the bottom with a thickness of 3-5 cm, and carrots are placed on top, trying to maintain a minimum distance between them. And then sand and root crops are alternately laid out until the container is filled.
Some summer residents prefer to use dry, not wet sand, and put carrots not in boxes, but in buckets.
Method 2. Storing carrots in sawdust
Required materials: boxes and remnants of coniferous processing.
Pine or spruce sawdust is also a great way to preserve carrots for a long time. Phytoncides found in wood inhibit the spread of pathogenic fungi and bacteria and block the germination of root crops.
The stacking method is similar to sanding: layers of vegetables alternate with sawdust.
Method 3. How to store carrots in plastic bags
Required materials: plastic bags, designed for a weight of 5 to 30 kg.
Polyethylene bags with carrots in them are left open and stored in a cool place. At the same time, the air in such a container maintains an optimal level of humidity - 96-98%, which allows root crops to maintain their freshness.
In addition, the carrots themselves release carbon dioxide during storage. If the bag is open, its concentration is negligible, just enough to prevent disease. If the bag is tied, the amount of carbon dioxide will far exceed the amount of oxygen, and the vegetables will deteriorate. Whenever you want the bags to be closed, remember to punch holes in them for ventilation.
It happens that condensation settles on the inner walls of the bag - this indicates an increased humidity in the room. Fluff lime can help. If sprinkled around the bags, it will absorb excess moisture.
Method 4. Storing carrots in clay
Required materials: cardboard boxes or boxes, clay, water, polyethylene, garlic.
The clay layer on the root vegetable performs protective functions and protects the carrots from wilting throughout the winter period.
Two methods are used to treat orange vegetables with clay before being sent to storage.
Fill half of the bucket with clay and fill it with water. We sustain it for a day, then mix and add water a second time. For three to four days, the clay should be under a two to three centimeters ball of water. Before use, the well-mixed composition will resemble thin sour cream.
We put a film on the bottom of the boxes, then put a layer of carrots (without touching each other) and pour the clay solution. When the first layer of clay dries up, lay out the roots again, fill and dry. Thus, we fill the entire volume.
Dipping in clay
According to this method, unwashed roots are dipped first in a garlic, and then in a clay mash. Then they are laid out to dry in a well-ventilated place - under a canopy, on a veranda or attic. Dried vegetables in a "clay shell" are placed in boxes or boxes.
A garlic mash is made like this: a glass of cloves is twisted in a meat grinder and diluted in two liters of water.
Clay talker is prepared by diluting the clay with water until it is thick with sour cream so that it does not drain from the fruit.
Method 5. Storing carrots in moss
Required materials: boxes made of plastic or wood, sphagnum moss.
Dry and unwashed root vegetables are kept in a cool place for a day, after which they are stacked in a container in layers, alternating vegetables and moss.
Moss has certain preserving properties, keeping the required concentration of carbon dioxide inside the box. In addition, the mossy layers are very light and do not weigh down the container with carrots, like sand and clay.
Method 6. Storing carrots in pans
Required materials: bulky enamel pans.
After collecting the carrots from the garden, it must be thoroughly washed, cut off the tops and "tail" and dried in the sun.
After that, the roots in an upright position are tightly placed in a saucepan. The top layer is covered with a napkin and covered with a lid. Containers with carrots should be stored in a cool cellar, where the vegetables will last well until the next harvest.
Method 7. How to store carrots in onion skins
Required materials: onion and garlic husks, crates.
This method works on the same principle as saving root crops in coniferous sawdust - phytoncides, which are rich in garlic and onion scales, prevent the development of putrefactive processes.
That is why carrots are well stored if you put them in layers, sprinkling them with dry husks, which probably remained with you from harvesting garlic and onions or accumulated over the winter.
Method 8. Storing carrots in the garden
Experienced summer residents do not dig up part of the carrot harvest, but leave it in the garden for the winter. And in the spring, they dig up fresh root crops and feast on until the next harvest.
The tops of wintering carrots are completely cut off. Next, a layer of coarse sand is poured onto the bed and covered with polyethylene.
The top is insulated with fallen leaves, peat, sawdust, humus, and then covered with roofing material or another film. This shelter keeps the carrots juicy and tasty and helps to withstand the winter cold.
A few more original ways to store carrots
- Thoroughly washed and cut root crops are wrapped with cling film so that the surface of each carrot is completely wrapped and does not come into contact with others.
- Carrots pre-sprayed with onion or coniferous infusion tolerate winter well. To do this, 100 g of needles or husks are poured with a liter of water and kept for five days. This infusion is not only sprinkled with vegetables, you can dip root vegetables in it for ten minutes, dry it and put it in storage.
- A rather original way to preserve carrots using paraffin: clean and dry fruits are immersed in hot paraffin, where a little wax is added for greater elasticity. Carrots processed in this way can be stored at 0-2 ° C for about 4-5 months, remaining juicy and strong.
- You can dust the root vegetables with chalk, spending about 150-200 g per 10 kg of vegetables, or lower the carrots in a chalk suspension (30%), and then dry them qualitatively. Chalk provides a slightly alkaline environment that inhibits decay.
- Carrots are well kept, each individually wrapped in newspaper or plain paper.
- If there is a risk that the root crops will be spoiled by rodents, dried Saracen mint - canufer will help. Line the boxes with plant stems and leaves, and the mice will bypass them.
- When your carrot crop is small, you can store it in the freezer. Root vegetables are simply ground in a food processor and frozen in plastic bags or plastic containers.
Whichever way you store orange vegetables, take a note:
- Carrots are best preserved when the air humidity is 90-95%.
- The temperature in the room where the fruits hibernate should be 0-1 ° C.
Successful work, and may the well-deserved harvest please you with freshness and taste all winter long!
How to store carrots in a private house and in the country
A basement or cellar is the best place for winter storage of root crops.
Knowledgeable owners, before lowering vegetables in storage for the winter, thoroughly clean up in the bins, sweep out the remnants of the past harvest, dry and, if necessary, disinfect the shelves and the floor.
Maintain an optimal temperature, good humidity and ventilation in the basement.
And they store carrots there in boxes, bags, sand, sawdust, onion husks, clays, etc.
Let's figure out which method is right for you.
Do you have a large enamel pot?
Place dry and clean root vegetables vertically in it, cover with a thick cloth on top and close the lid. So the carrots will last until February.
It is even easier to store vegetables in bags.
- Mix the carrots with fresh sawdust in strong plastic or canvas bags.
- You can also sprinkle onion skins on top.
- Place the filled bags in a dark corner.
- Keep them open, don't tie them.
Many gardeners store carrots in boxes.
Place the root vegetables in a box, sprinkling each layer with coniferous sawdust.
The needles kill bacteria and fungi. Vegetables will be preserved in this way until mid-March.
By the way, sawdust should only be fresh.
Last year's, from the past wintering, sawdust can no longer be used. They can contain microbes and fungal spores.
Like sawdust, but in boxes with carrots - garlic and onion peels. Essential oils of onion and garlic prevent vegetables from rotting. The garlic smell from carrots is quickly washed off with warm water.
Fruits are well preserved in boxes of sand.
The sand keeps the temperature constant and reduces moisture evaporation from vegetables.
Wet (but not wet!) Sand is poured onto the bottom of the box, approximately in a layer of 4-5 cm, and the carrots are laid so that the roots do not touch each other. Cover with sand on top, and so on each layer.
Do not put more than 20 kg in crates.
You can use dry sand, and aluminum buckets instead of boxes.
Some modern housewives store carrots in boxes with moss.
The special sphagnum moss is used in floriculture, it is rich in nutrients and retains moisture.
Lay carrots and sphagnum in layers in plastic boxes, and do not cover with anything. Moss crates are lightweight. Agree, it's very convenient for women.
Don't want to lift crates, bags and buckets? Store your carrots right on the shelves!
If you have a free shelf in your basement, place the carrots on it, tails out, sprinkle them well with sand or sawdust on top.
Another option from seasoned summer residents is to store carrots in clay.
The way is dirty, not to everyone's liking, but effective. Fruits are stored in a clay mash for up to 9 months.
- In a bucket of warm water, dilute the clay to a liquid consistency
- Pour the bottom of the box with this viscous mass, cover it with foil, and put a layer of vegetables there.
- When the liquid clay dries up, put the carrots back in and cover with clay, etc.
And for some gardeners, carrots generally hibernate in the beds!
Part of the harvest is left in the ground, and in the spring it is dug up and eaten until the next harvest.
- Experiment, allocate yourself a couple of rows with biennials for the winter.
- Cut off the tops, sprinkle the soil with wet sand and cover with a dense waterproof film.
- Oilcloth is covered with foliage, chips, humus and covered with a sheet of roofing material.
In such a house, carrots will withstand all the autumn rains and winter winds, will be juicy and fresh for a long time.
Better storage methods
The choice of how to store carrots depends on the volume of the crop and the availability of storage space. The use of sand, sawdust, moss, husks and other materials will help extend the shelf life of vegetables.
For storage, carrots are sent to boxes, which will also require loamy sand and water to fill. It is not recommended to use river sand for these purposes. This method is suitable for gardeners who have a cellar in a house or garage.
Due to the sand, vegetables lose moisture more slowly, and in the boxes a constant temperature is provided for storing carrots and rotting processes do not spread.
After moistening, the sand is poured into the box so that a layer about 5 cm thick is obtained. Then the carrots are placed so that the individual vegetables do not touch each other. Root crops need to be covered with another layer of sand, after which the next roots are laid out.
Another option for storing carrots is to use buckets and dry sand.
Use of sawdust
One way to store carrots is by using coniferous sawdust. This will require boxes or other containers. Coniferous sawdust contains phytoncides that prevent the spread of harmful bacteria and fungi.
Storing carrots in sawdust is organized in the same way as when using sand. The bottom of the box is covered with sawdust, after which the vegetables are laid. Root crops are placed in several layers, covering each of them with sawdust until the container is completely filled.
Storage in plastic bags
This method requires plastic bags or sacks with a capacity of 5-30 kg. Film bags are left open in a cool room. Using the bag allows you to keep the humidity at 97%, which prevents the carrots from withering.
During storage, roots emit carbon dioxide. If the bags are open, then its amount is sufficient to avoid the decay process. With an excess of carbon dioxide, vegetables quickly deteriorate.
If the plastic bags are closed, then holes are first made in them. With high humidity, condensation accumulates on the inner surface of the bag. In this case, you need to scatter quicklime in the room, which absorbs excess moisture. Under these conditions, better storage of carrots is ensured.
Storage in clay
For proper processing of vegetables you will need:
- polyethylene film
Carrots are stored in one of the following ways:
- Pouring root crops. In this case, a bucket is taken, which is half filled with clay and filled with water. After a day, the clay mass is stirred and re-poured with water. For the next 3 days, the clay remains under a layer of water 2 cm thick. It is necessary to use clay, the consistency of which resembles sour cream.
First, wash the roots, after which we put plastic wrap on the bottom of the boxes and lay out the carrots in one layer. Root crops should not be in contact with each other. Then the box is filled with clay. When it dries, lay out the next layer of vegetables. This fills the box completely.
- Dipping carrots. When using this method, the carrots do not need to be washed. First, it is dipped in a garlic mass. To prepare it, you need to skip 1 cup of garlic through a meat grinder. Then the resulting mass is diluted with 2 liters of water. Then the vegetables are dipped in clay, which has the consistency of thick sour cream. In this case, you need to ensure that the clay mass does not drain from the root crops. After this treatment, the carrots are best stored in a room with good air circulation. This can be an attic room, a veranda, an open-air shed. After drying, the vegetables are placed in boxes or boxes.
Storage in moss
Sphagnum moss is a perennial plant that grows in swampy areas. Moss is known for its antibacterial properties and its ability to resist decay.
After collecting sphagnum, the rules for its processing are followed. Moss needs to be sorted out and dried. Then it is placed in plastic bags. This piece can be stored in a cool place for 3 months.
Unwashed vegetables are taken for storage, it is enough to dry them well in the sun. Then the harvest is sent to a cool place for a day.
The carrots are placed in boxes to form several layers, between which the moss is placed. With its help, carbon dioxide is stored in the container. Compared to sand and clay, moss is lightweight and does not weigh down the boxes with the crop.
Storage in pans
It is recommended to store washed carrots in pans. When the vegetables have been trimmed, they are left to dry in the sun.
The washed carrots are placed in an upright position in enamel pans. From above, the crop is covered with a napkin and a lid. Vegetables are kept in a cellar or other cool room. If these conditions are met, the carrots are stored until the next season.
Another option for how to properly store carrots is to use onion or garlic husks, which have bactericidal properties. The presence of phytoncides in the husk contributes to the long-term storage of vegetables. For these purposes, only dry material is necessarily used.
Carrots are placed in boxes in several layers. Between each of them is a layer of husk left after peeling onion or garlic. The husk begins to be prepared in advance, however, most of it is obtained after the vegetables are harvested.
Storage in the ground
Root crops can be left in the garden and not harvested. Proper storage of carrots will provide special shelter. In the spring, after the snow cover disappears, the roots are dug up. Root crops are well preserved even at low temperatures and do not lose their taste.
To harvest in the spring, you need to carry out certain preparatory activities in the fall. When storing in a garden bed, the tops of the carrots are cut off. Then the surface of the soil is covered with wet sand. For this, coarse sand is selected.
The bed with carrots is covered with foil. Sawdust, fallen leaves, humus, peat are poured on top, after which they are covered with an additional layer of roofing material or film.
How to keep carrots for the winter, the following methods will help:
- You can create a weak alkaline environment using chalk. Its consumption is 0.2 kg per 10 kg of vegetables. The presence of a layer of chalk prevents the spread of the decay process.
- First, the vegetables are washed and then wrapped in plastic wrap. In this case, the roots should not be in contact with each other. Instead of film, you can use old newspapers or paper.
- A special infusion helps to extend the shelf life of vegetables until spring. To prepare it, you will need 100 g of onion husks or needles, which are poured with 1 liter of water. After 5 days, you can use the infusion by spraying the roots.
How to store carrots at home
Have you figured out the factors and conditions that affect the shelf life of a vegetable in an apartment? Then it's time to move on to the methods themselves. There are some interesting methods. Use them to prepare more carrots.
In the freezer
Freezing carrots will help preserve the vegetable for a long time. At the same time, there is one surprising point: the taste characteristics of fruits do not change after defrosting, which is rarely found in other crops. Carried out the procedure in the following sequence:
- I washed all specimens under running water to remove all dirt and dust.
- Cut off both ends. Removed the peel. Cut into small pieces. In my case, these were circles, you can chop them into cubes, straws, and so on.
- Blanching was carried out to prevent discoloration and taste. To do this, I prepared two pots of water: put one on the fire, filled the other with cold water and threw in a couple of ice cubes.
- As soon as the water boils, put a colander with carrot pieces in there for 2 minutes.
- Then she immediately put the carrots in cold water for the same period.
- She took it out, let it drain, put it on a towel so that the pieces would dry out. You can put it in the freezer immediately afterwards.
To prevent the carrot pieces from sticking together, do the following:
- Arrange the carrot wedges on a baking sheet or board so that they do not touch each other.
- Place in the freezer for 2-3 hours.
Place the frozen slices in plastic bags or plastic containers and store them in the freezer for permanent storage. Do not use glass containers for this purpose, they may burst.... Shelf life - up to one and a half years or more.
If you want to tackle more serious issues, then read how to grow girlish grapes at home. As a result, you will get not only a beautiful shrub, but also a good harvest.
In a refrigerator
Another good storage method is to use the refrigerator. The fruits will not last long in it, but they can be harvested both in grated form and in general.
In grated form, carrots are stored for 1-2 weeks. How to prepare:
- Rinse the fruit in water to completely remove any dirt.
- Grate for Korean carrots. Spread out so that the vegetable slices are slightly dry.
- Dispense in plastic bags or plastic containers. Place in the refrigerator at the very bottom (the temperature is the lowest there).
That's all. If you want to extend the shelf life, you can make Korean carrots from grated root vegetables. To do this, you will need:
- grated carrots - 0.8-1 kg
- vegetable oil - ½ cup
- garlic head
- sugar - 2 tbsp. l.
- vinegar essence - 1 tsp.
- red and black ground pepper - 1 tsp each.
- Combine vegetables with spices and sugar. Add vinegar essence.
- Mix well with your hands. Leave in this state for 10-15 minutes for the carrots to juice.
- Peel the garlic and pass through a press. Add to the mix, but do not stir.
- Heat vegetable oil in a skillet. Add to a container with grated carrots, mix.
After cooling, you can put it in the refrigerator. The calorie content of a portion per 100 g is 137 Kcal. Korean carrots are stored for up to three weeks.
For another option for cooking carrots in Korean, see the video below:
If you want to prepare exotic, then read how to store kiwi at home. The instruction is simple, but very effective.
If you put root crops in storage as a whole, then the storage duration will be 30-60 days. The instruction is as follows:
- Clean vegetables from dirt, but do not wash them under water.
- Divide root vegetables into plastic containers or hermetically sealed sachets.
- Place in the refrigerator compartment for storing vegetables.
In general, other crops can be harvested. For example, take a look at how to store cranberries at home. Then the berry will delight with vitamins all winter.
The clay layer on the crop has a protective function and helps to keep the carrots from wilting. I used this method:
- To begin with, I filled the bucket halfway with dry clay. I filled it with water so that part of the free space remained.
- She left it to infuse for a day. Then she mixed and added water until the bucket was full. This time I left it for 4 days.
- After that I mixed it well to get a mass of creamy consistency.
- She covered the wooden boxes with foil. I spread the carrots in one layer so that the specimens do not come into contact with each other. Filled it with clay solution. Left to dry.
- Then I put the next layer on top and repeated the fill. And she did so until the box was full.
There is another option - not pouring vegetables, but dipping them in clay. To do this, you need to do the following:
- Prepare garlic mash. It is diluted in the following proportion: for 2 liters of water, you will need 1 glass of twisted garlic heads through a meat grinder. Infused for 2-3 hours.
- Soak the entire crop in the resulting solution for 1 hour. Then remove and dry.
- While the roots are drying, mix the clay and water to form the consistency of thick sour cream.
- Dip each copy in a clay solution. Put to dry again. After drying, place in wooden boxes and store in a dark and cool place.
In this state, carrots can be stored for up to 4-6 months.
Method number 3. How to store carrots in plastic bags
Required: film bags with a capacity of 5 to 30 kg.
Plastic bags with carrots are kept open in cool rooms. The air humidity in such bags is by itself kept at an optimal level of 96-98%, and therefore the carrots do not wither.
In addition, carrot roots emit carbon dioxide during storage. In open bags, a small amount of it accumulates, just enough to prevent diseases. If the bags are tied, the concentration of carbon dioxide will be several times higher than the concentration of oxygen and the carrots will deteriorate. If you still want to store root vegetables in closed bags, be sure to make ventilation holes.
During storage, condensation may form on the inner surface of the bags - this indicates high humidity in the store. Then, next to the bags with carrots, fluff lime is scattered, which absorbs excess moisture.
What varieties and hybrids of carrots are suitable for storage
Medium and late carrots, which have a growing season of at least 100 days, are better stored. Varieties and hybrids of carrots for winter storage:
- Abaco F1
- Lagoon F1
- Canada F1
- Red Core
- Shantane 2-Comet
- Boltex (Clause) - medium late (110-120 days) variety of Shantane type carrots. Fruits are dark orange in color, up to 15 cm in size. Endowed with good heat resistance and adaptability to heavy soils.
- Abaco F1 (Seminis) - medium early (95-100 days) Shantane type carrots. Root crops up to 15 cm long and 5 cm in diameter at the base. Suitable for mechanized harvesting.
- Argo (Lucky Seed)- mid-season (110-120 days) grade of the Shantane type. Fruits are conical, bright orange in color, weighing 250-300 g. Differs in resistance to alternarosis.
- Monanta (Rijk Zwaan) - medium early (100 days) Nantes carrots for summer sowing. Fruits are narrow-cylindrical with a small core.
- Shantane (Semenaoptom)- mid-early (100-110 days) variety of carrots. Root crops are conical in shape, can reach 20 cm in length, with a bright orange core. Advantages: high yield and long-term storage.
- Lagoon F1 (Nunhems) - mid-early (100 days) Dutch hybrid of Nantes type carrots. Root crops are leveled, cylindrical, 17-18 cm in size. Suitable for washing, processing and storage for 2-3 months.
- Canada F1 (Bejo)- late (120-135 days) hybrid of the Shantane type. Fruits are sweet and juicy, weighing 120-400 g. Resistant to blooming and cracking.
- Red Core (Griffaton) - medium early (110 days) grade of the Shantane type. Fruits are orange, cone-shaped, 12-14 cm in size. Suitable for spring and summer sowing.
- Shantane 2-Comet (Hazera) - medium early (90-100 days) carrot variety suitable for the fresh market, storage, drying and freezing. Fruits up to 18 cm long, resistant to carrot scab.
- Anina (Semo) - medium early (110-120 days) Nantes carrots. Root crops 20-22 cm long, painted in a beautiful bright orange color inside and out. Suitable for all types of processing.
If you follow these simple tips, your carrots will be stored for a long time without loss until the next harvest.
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