Cold storage of foods: a review

by Catherine Haug, July 21, 2012

It’s that time of year again when we start thinking about preserving summer’s bounty. What can you keep in a root cellar?

  • Many fresh foods can be kept through at least part of the winter in a root cellar; these include root veggies, fall cabbages, and apples. (I still have some honey crisp apples from last fall; they are getting a bit soft but still sweet and delicious).
  • Home-canned foods can be stored there;
  • Cured meats, such as from a fall hunt, can be cured and stored in a warmer part of a root cellar.
  • Eggs that have been brushed (of bird poop) and rinsed but not washed. See ‘Egg Note’ below.

I’ve written on this topic before, but I just came across a couple links on other sites that might be of interest to you:

Read on for links to articles and printable pdf files on these topics.

Food storage & preservation articles on the ESP website

Storage places (root cellars, etc.):

Meats, etc.:




Canning & Dehydrating:

Cheese & Egg Note

Many people have been reading that you can keep cheddar and certain other cheeses indefinitely if you wax them with paraffin or cheese wax, and eggs if you rub mineral oil onto the shells. I would not recommend either of these methods, but you do have other options for these foods. See my post Preserving eggs and cheese for long-term storage.


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