Vegetables in the cellar: the tradition and know-how

Laying the winter storage vegetables, many of us have to deal with neighbors envious amazement: "Hunting you mess with that cellar, everything can be bought in the store!". Not every doem has a basement, a cellar, especially the glacier - entertainment is not for everyone. But it absolutely justifies itself! quality vegetables from the store are often confused: it is not known how they were grown, and the conditions in which was stored, what chemicals were used. In addition, the cost of construction and improvement of the cellar itself is still paying off.

SibirianBear (User FORUMHOUSE):

The price of products from the store has been laid rent for Shop-freezer. And if you provide yourself, the glacier more than absolutely will not. About volumes tell by example: now my family - it's 5 people, and I'm still young, full of energy and do not plan to control the birth rate.

How to maintain a constant temperature in the cellar

Save in the cellar of fresh vegetables will help harvest and old, even antiquated methods, and new inventions. Optimum storage medium most vegetables ensured by maintaining proper temperature (slightly higher than 0 degrees), high relative humidity (70-95%), good ventilation and air circulation, the absence of light.

Therefore, it is necessary to constantly monitor the temperature and humidity in the cellar, in which case - immediately lowering it by means of ventilation.

user FORUMHOUSE MalchishPlohish for temperature and humidity control in the cellar of a weather station installed with a remote sensor.

In Malchish a wonderful cellar "brick, insulated, ventilated," which consists of three buildings - two isolated and flow, because "potatoes with apples should not be stored together." The top of the cellar and the walls are insulated with extruded polystyrene, so all is well with the humidity, neither on the ceiling or on the walls of the cellar is no water, and natural ventilation is enough.

Like most gardeners, MalchishPlohish It maintains a constant temperature in the cellar room via the ventilation system. In a closed air temperature does not drop below 8 degrees, and most of the time the temperature in the cellar for storing vegetables should be much lower - classic +2.5 degrees. Daily run to the cellar and watch the thermometer is not desirable. And put some weather-automatics do not want to - because of its unreliability. To put it a few times over the winter with his own open and close the valve to "tone down", especially since "vent pipes will still overgrown with frost, and they have to be cleaned regularly." Weather station with a sensor at all, by the way, low-cost, user of our portal content.

MalchishPlohish (User FORUMHOUSE):

-1 degree on the street, the door to the cellar is wide open for a week. The cellar is now shows seven degrees, 71% humidity. There is a good function signaling when the set temperature, humidity and dew point. I set the alarm on 2 and 95% humidity. We'll wait.

Many scares frost in the ventilation pipe. user FORUMHOUSE Volkodlak It tells about the system, which has long been used by the owner of cellars with engineering brains: the ventilation pipe put mesh or wind the screws - so that they overlap. During severe frosts iron (grid cell or screws) are overgrown with frost. The stronger the frost, the more frost will grow, so, consequently, less air current in the cellar, and thus, ventilation is controlled automatically.

System for maintaining a constant temperature in the cellar

Many owners of cellars eventually begin to think about glaciers. This is due to the desire to make the house as a self-contained as possible, independent of the purchase of electricity. Glacier allows to store vegetables, even in the summer heat.

In tatasun in the village still operates glacier, built in the years 1925-1928. This detached log cabin, low-rise building measuring approximately 6x5 meters, most of which is embedded in the ground. A log house made from very thick logs with a diameter of 40-50 cm. In late winter to maintain the desired temperature has annually recorded large chunks of snow cut from the snow drifts hacksaw. Top snow poured thick layer of straw, the ceiling under the roof slate - as a thick layer of straw. The snow does not melt until the winter and used for preserving food.

How to store in pogrbe

Potatoes

The first time (from five days to two weeks) Potatoes must lie in the cellar with good ventilation and a comparatively high humidity at a temperature of 10 - 18 degrees. These conditions are necessary for ripening tubers: the skin becomes more rough, increases in vitamin C, there are processes, in which the water-soluble carbohydrates are starch. Then, during a month, a cellar temperature should gradually be reduced to four degrees or even slightly lower, depending on the potato variety. This temperature is maintained throughout the winter.

Spring tuber dormancy ends and that they do not germinate, it is important to prevent the rise in temperature in the store. At this time, in order to maintain a low temperature in a room in the cellar, it aired only at night or on cold days. Well, if it is possible to move the potatoes in a glacier.

There are chemicals that help to restrain the germination of tubers and pomogaeyut they persist for a long time, but the attitude towards chemistry have growers is ambiguous. People's method - cellar with poor ventilation can arrange potatoes insulation: hide on top of wood chips, straw, burlap. Agronomists say that the best potatoes preserved if cover her two or three layers of beets. The meaning of this event here in what - beet is more resistant to disease than the potatoes, so let the potatoes will be at the bottom, and the fogging area is moved to the beets.

Beets, radishes, carrots

All root vegetables (except radishes), like potatoes, with a decrease in the storage temperature begins a period of rest. Therefore, to organize their storage is easy. It is important to only guess at harvest time: until frost, because the roots stuck frost inevitably become slimy and sluggish, but after the summer heat temperature should drop to the level of 10 degrees. Root vegetables dig quickly and accurately, avoiding mechanical damage. It is important that the last watering held not earlier than 10 days of digging.

Carrot root vegetables are stored worse than others, but there is a well-kept varieties and methods that allow you to save it until the next harvest.

Carrots and beets are stored in several layers (between the root crops is well circulated air) in a temperature range of about one degree. For the prevention of diseases carrots dipped in a solution of chalk or clay, and then dried. Drying, chalk and clay form a protective layer on the root surface. Well stored carrots in a mixture of sand and pine sawdust, or - interspersed with layers of onion and garlic peels.

As the storage capacity for winter carrot very well have proven large, 30-50 kg of thick polyethylene bags. Bags kept open by setting on racks or pallets. The whole point is that formed a favorable microclimate for storage in each bag: high humidity and going to the right amount of carbon dioxide.

Cabbage

For storage choosing cabbages with integer and dense green leaves. This is important because it is the green leaves, in contrast to the white, resistant to the pathogen.

The whole difficulty in the storage of heads is that cabbage is not a period of physiological rest. Cabbages laid down for storage, must continue to breathe. They breathe, releasing carbon dioxide. But carbon dioxide accumulates between leaves and does not transmit oxygen which is needed for breathing - thus deteriorates and suffocating cabbage.

This cabbage has long been a secret unraveled vegetable growers of the Caucasus, which was stored cabbages, stringing them on corn stalks. Kochan pierced the stem so that was not affected by apical bud. Since the stem of maize porous, it does not interfere Kocani breathe, but prevents close.

Caucasian experience was the basis for the know-how of Moscow inventor Rukavishnikova. Instead, he used the stem of plastic tubes with latticed walls (just picked up his wife's hair curlers). Cabbages, such pierced tubes are placed in the cellar and are pressed from above the load (it accelerates and ejects from the gas exchange kochanov carbon dioxide). Cabbage is perfectly preserved, and four months later was just as fresh.

And finally, a bonus: a great way to store tomatoes that Olga1113 a couple of years ago I deducted on FORUMHOUSE. Achukuk - indeed, a unique recipe, a genius in many ways: simple, fast, freeing up precious space in the freezer - is stored in the apartment, the pantry or closet.

Achuchuk(User FORUMHOUSE):

Cut tomatoes into slices, put them into a pan, put on low heat. When the bottom of the pan will be juice, the fire increased. Bring to boiling, boiled for 2-3 minutes. Decomposed into sterilized jars, roll up. The workpiece does not add anything: no salt, no vinegar, no oil. It turns out a wonderful thing that tastes like fresh tomatoes - much better than freezing.

Olga1113 (FORUMHOUSE User):

In the first year I made five bottles of 0.8 liters. In the past year, closed cans, probably 20. In this thinking, it is necessary more. Excellent is in scrambled eggs with tomato, any cooking. Neighbors in the country, whom I last summer recipe told me this spring simply thronged say thank you.

On FORUMHOUSE you can learn more about the different ways of crop storage, including - fruits and berries and participate in the discussion methods of storage grown.

Discuss the article and read other materials devoted to country life you can on the websiteFORUMHOUSE.

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