Root cellars are one of the best ways to store food, whether you’re a prepper or a homesteader. They keep a fairly steady temperature year-round, staying cool during the summer and above freezing during the winter. That keeps food fresh for months without using any electricity.
The problem is that not everyone has the space, time, or money to dig out a full-sized root cellar. If you live on a small lot, rent your home, or just don’t want to take on a big construction project, a traditional root cellar might not be realistic.
That’s where mini root cellars come in. A mini root cellar works on the same basic principle as a regular root cellar. It uses the earth around it to stay cool and humid. But instead of digging out a whole room, you just bury a container in your yard.
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You can make a mini root cellar out of all sorts of things:
- A trash can. A galvanized metal or heavy-duty plastic trash can is one of the most popular options. Bury it so the lid sits a few inches above the ground, then cover the lid with straw or mulch and a tarp for insulation.
- A cooler. An old cooler is already insulated, which makes it a great choice. Just bury it in the ground and pile straw or leaves on top.
- A bucket. A 5-gallon bucket won’t hold a ton of food, but it’s perfect for small harvests and it only takes a few minutes to bury.
- An old chest freezer or refrigerator. If you have one that no longer works, it can make a roomy mini root cellar. Just be sure to remove the latch first so no one can get trapped inside.
Whichever container you choose, drill a few holes in the bottom so water can drain out, and add a layer of gravel underneath if your soil doesn’t drain well. Then layer your produce with straw, sand, or peat moss to keep it from touching and to hold in moisture.
Mini root cellars are cheap, easy to build, and require no electricity, which makes them an excellent option for preppers and homesteaders alike. And since you can build several of them, it’s easy to keep different types of produce separated.
Of course, a mini root cellar is only useful if you’re storing the right foods in it. Below are 15 foods that do well in root cellars, big or small. Plant these foods in your survival garden, bury a mini root cellar to store them in, and you can enjoy the fruits of your harvest year-round.
Root cellars are one of the best ways to store food, whether you’re a prepper or a homesteader. One of the reasons they’re so great is that they’re able to keep a pretty constant temperature year-round.
During the summer, well-insulated root cellars will stay cool even when it’s really hot outside. And during the winter, they will stay above freezing even during a blizzard. By staying away from those temperature extremes, they’re able to keep food fresh for months.
Since colonial times, farmers have used root cellars to preserve the crops they harvest. However, since root cellars are relatively simple to build and require no electricity, they are also an excellent option for modern-day disaster preparedness and homesteading.
While some foods are perfect for storing in root cellars, some foods aren’t. Below are 15 foods that do well when in root cellars. Plant these foods in your survival garden, build a root cellar to store them in, and you can enjoy the fruits of your harvest year-round.
Apples
Compared to most fruit, apples store quite well, especially when kept in a root cellar. It’s best, however, to stick to tart varieties of apples as opposed to sweet varieties if you want them to keep for as long as possible.
Wrap each individual apple in newspaper and place them in a cardboard or wooden box inside your root cellar. When stored in this manner, apples will last two to seven months, depending on the specific variety of apple that you are storing.
Beets
Like other tubers, beets store well in a root cellar. Start by cutting the greens off of the beet about one inch above the tuber. However, be sure to leave the root at the bottom of the beet intact. Next, store the beets in a plastic container that is layered with moist sand or peat moss.
You’ll also want to make sure that there is sand or peat separating each individual beet, as the beets will spoil faster if they are touching one another.
Broccoli
Broccoli isn’t known for lasting very long, but when stored correctly in a mini root cellar, you can get decent shelf life out of your broccoli plants. Trim your broccoli and store it either in mesh or perforated plastic.
You’ll also want to keep broccoli away from apples and pears. These fruits give off ethylene gas, which can cause broccoli to turn yellow and spoil much faster. If possible, store them in separate mini root cellars.
Brussels Sprouts
Unlike many vegetables, brussels sprouts are best harvested after several frosts. In spite of the vegetable’s ability to survive the cold, brussels sprouts still won’t last very long after harvest if they aren’t stored correctly.
The best way to store brussels sprouts in a mini root cellar is to remove them from the stalk and place them in a perforated plastic bag. This allows air to circulate while still keeping in enough moisture to stop the sprouts from drying out.
Carrots
Like other root vegetables, carrots store very well in root cellars. First, you’ll want to cut off the fronds (leafy tops) of your carrots as they will draw out nutrients from the carrot during storage and reduce its shelf life. Next, place the carrots in a box and cover them either in moistened sand or moistened peat.
Dried Beans
Dried beans have a long shelf life as it is, and when stored in a root cellar, that shelf life can be extended even further. Start by giving your beans time to mature on the plant until the beans are dry enough to rattle when shaken. Next, pull up the plant by the roots and store the entire plant in the shade for one to two weeks.
Shell the beans then freeze them for a few weeks to kill off any weevils that may be living in them. Lastly, place the beans in an airtight container and store them in your root cellar. When stored in this manner, dried beans can last several years.
Garlic
Unlike many vegetables, brussels sprouts are best harvested after several frosts. In spite of the vegetable’s ability to survive the cold, brussels sprouts still won’t last very long after harvest if they aren’t stored correctly.
The best way to store brussels sprouts in a mini root cellar is to remove them from the stalk and place them in a perforated plastic bag. This allows air to circulate while still keeping in enough moisture to stop the sprouts from drying out.
Leafy Vegetables
Leafy vegetables such as kale, spinach, and cabbage all do well when stored in a mini root cellar. Cabbage is the best of the bunch for long-term storage. Remove any loose outer leaves, then wrap each head in newspaper before placing it in your mini root cellar. Kale and spinach won’t last as long, so store them in perforated plastic bags and plan to use them first.
Check your leafy vegetables from time to time and remove any leaves that look like they are rotting in order to stave off spoilage for as long as possible. Cabbage also has a strong smell that can be absorbed by other foods, so it’s best to give it its own container if you can.
Onions
Onions can last for a long time when stored in a mini root cellar. Start by curing them in a warm, dry spot for a couple of weeks until the outer skins are papery and the necks are completely dry. Then place the bulbs in a mesh bag or pantyhose, tying a knot between each onion so they don’t touch, or nestle them in a layer of dry straw.
Keep in mind that onions prefer drier conditions than most root vegetables, so don’t pack them in moist sand or peat. And keep them away from potatoes, as the two will cause each other to spoil faster.
Pears
Pears are sensitive to temperature but can be stored for two to three months when kept near freezing in a root cellar. To store pears in a root cellar, wrap each pear in newspaper then place them in a cardboard box that is lined with perforated plastic.
You’ll also want to be careful to only store pears that are unbruised and unblemished; otherwise, they may rot and spoil the whole box. Check your pears for rot from time to time, though keep in mind that if pears are exposed to temperatures above 80 degrees F, they may rot on the inside while looking unblemished on the outside.
Potatoes
Potatoes provide an excellent source of calories and carbohydrates. However, they can be difficult to store. In the wrong temperatures, potatoes will either rot, begin to sprout, or both.
They store best in an environment that hovers just above freezing, so depending on where you live, you may need to carefully time the harvest of your potatoes and then put them in the root cellar before it gets too cold outside. This method will ensure they last as long as possible.
It’s best to store potatoes in layers so you can check your potatoes for rot and remove potatoes that are rotting so they don’t affect any of the potatoes around them. Since potatoes will sprout when exposed to light, it’s best to keep them completely in the dark, and you may also benefit from covering your potatoes with straw.
Pumpkins
When harvested before the first frost and stored properly, pumpkins can be stored without spoiling for five to six months. When harvesting your pumpkins for storage, though, it’s important to leave the stems of the pumpkin intact as they will spoil much faster without them.
You’ll also want to cure your pumpkins for 10 days at about 80 degrees F before storing them. Due to their size, most pumpkins won’t fit in a trash can or bucket root cellar. If you want to store them in a mini root cellar, an old chest freezer is your best bet. Otherwise, smaller pie pumpkins and winter squash may fit in a larger trash can.
Rutabagas
Rutabagas are a hardy root vegetable that stores very well in root cellars. After harvest, cut off the leafy tops, leave about a half‑inch of stem, and store the roots in moist sand or peat at just above freezing with high humidity. Under the right conditions they can last 4‑6 months or longer.
Tomatoes
Ripe tomatoes do not have a long shelf life no matter how they are stored. However, if you harvest your tomatoes before they are ripe and allow them to ripen in storage, they can last several months under the right conditions.
For best results, pick the tomatoes while they are still green, then wrap each one in newspaper before placing it in your mini root cellar. Check on them every week or so, and pull out any that have started to ripen or show signs of rot.
Turnips
Turnips can be stored in your root cellar in the same manner as carrots – with the fronds removed and covered in moistened sand or peat, though with turnips it is especially important to keep them moist, so lightly wet the soil covering your turnips periodically.
Originally published on Homestead Survival Site.
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