485 - Potatoes, Carrots, Onions, & More: How to Cure & Store Root Crops
The Beginner's Garden with Jill McSheehyShow Notes
You worked hard to grow potatoes, onions, garlic, carrots, and sweet potatoes. How do you keep them from spoiling before you can use them? In this episode, I'll walk you through curing and storing root crops so you can extend their storage life and enjoy more of your garden harvest through winter. You'll learn the practical differences between curing potatoes and sweet potatoes, why carrots are surprisingly simple to store, and how storage changes for onions depending on whether they matured normally or bolted. I'll also explain what to do when your home doesn't have those perfect "textbook" storage conditions. Free 4-Day Preserving Kickstart Not sure whether freezing, water bath canning, pressure canning, or dehydrating makes the most sense for your harvest? Sign up for four short videos, delivered one per day, to help you decide where to start. https://journeywithjill.net/startpreserving Key Takeaways Cure potatoes in a cool, dark, ventilated space.
Give sweet potatoes warm, humid curing conditions.
Store carrots whole without curing them first.
Cure storage onions until their necks are completely dry.
Keep garlic cool and dark after curing.
Chapters 00:00 – Start with the right preserving method 01:37 – Why root crop storage is different 03:38 – Cure potatoes for longer storage 06:00 – Make home storage conditions work 08:15 – Check potatoes before they spoil 10:22 – Cure sweet potatoes differently 12:43 – Create warm, humid curing conditions 15:02 – Store sweet potatoes after curing 17:23 – Take preserving beyond the basics 19:40 – Store carrots for months 22:03 – Cure onions for storage 24:29 – What to do with bolted onions 26:49 – Choose onions for longer storage 29:08 – Cure and store garlic 31:29 – Keep your harvest through winter Resource Links Free 4-Day Preserving Kickstart: https://journeywithjill.net/startpreserving Harvest to Kitchen: Learn step-by-step methods for harvesting, freezing, canning, dehydrating, and storing your garden produce. https://journeywithjill.net/harvest-to-kitchen Harvest to Kitchen is $50 off through August 31. Use code PRESERVEIT to get it for $97 instead of $149. Friday Emails: https://journeywithjill.net/gardensignup Recommended Brands & Products: https://journeywithjill.net/recommended-brands-and-products/ Amazon Storefront: https://www.amazon.com/shop/thebeginnersgarden Disclaimer Gardening advice shared in this podcast is based on my own experience in Zone 8a (Arkansas) and from the feedback I receive from others in different gardening contexts. Your results may differ depending on your location, climate, and growing conditions. Always check your local extension service or trusted resources for region-specific guidance. Some links mentioned may be affiliate links, which means I earn a small commission at no extra cost to you if you make a purchase. As an Amazon Associate, I earn from qualifying purchases.
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