Building a Homestead Root Cellar by Brian Thomas and Teri Page. A step by step how-to guide to building your own concrete block walk-out root cellar.

If you don't have room for a root cellar or are unable to dig one, there are several root cellar alternatives you can try.

Keep your harvest from going to waste with a root cellar that provides a cool, safe environment.

Hobby Farms - Root Cellar Storage

A root cellar is a structure that stores food naturally and sustainably. It uses the cool and moist conditions of the underground to keep vegetables, fruits,

Root cellars are an old fashioned way to keep food fresh without modern refrigeration. Insulated by the ground, a properly made root cellar will stay at "refrigerator" temperature year round, even in the heat of

A traditional root cellar is an underground space that has been utilized for centuries to preserve perishable food items such as vegetables, fruits, nuts, and

We decided that our little farm needed a root cellar to store our produce in. For those unfamiliar with the term, a root cellar is an u...

Root cellars are an old fashioned way to keep food fresh without modern refrigeration. Insulated by the ground, a properly made root cellar will stay at "refrigerator" temperature year round, even in the heat of

A root cellar is a structure that stores food naturally and sustainably. It uses the cool and moist conditions of the underground to keep vegetables, fruits,

Root cellar alternatives when you need the long term storage but you don't have a cellar try one of these 6 alternatives.

12:13 pm - 48 degrees - light rain and fog... You stroll out in to the garden, picking ripe fruits and vegetables, knowing that come February you’ll still be enjoying their freshness. For those of us attracted to the romantic aspects of self-sufficient life, this is an appealing scenario and one that we’re seriously looking into. After searching the internet and Pinterest – this is what I found out... {photo source: pinterest.com} Root cellars, the ancient technology that enables the long-term storage of your garden’s bounty, are currently experiencing a rediscovery, but not merely because of the pleasures of eating self-grown food, but also because of the actual possibility of reducing expenses and providing for significant food storage in times of potential trouble. Here is a little history on root cellars... Native Australians were the first people to take advantage of the cooling and insulative properties of buried foodstuffs in the earth. Records indicate that over 40,000 years ago they grew large amounts of yams and developed the technique of burying their produce in order to preserve it for future use. In the process, they also discovered the phenomenon of fermentation, and ever since, alcoholic beverages have been a large portion of those products stored in underground repositories. Underground storage facilities from the Iron Age have been discovered, and the Etruscans commonly buries their immature wine, but the actual use of walk-in root cellars as a means to prolong the freshness of fruit and vegetable crops was probably an invention that occurred in 17th century England. It might seem surprising that the great civilizations of China and Egypt did not develop root cellars, but the Chinese were the masters of food preservation via salting, pickling and the additions of spices; the Egyptians, residents of an arid environment, were the masters at drying food. It took the right combination of cool winters and hungry Englishmen to finally invent the concept of root cellars. Early American root cellar. {photo source: pinterest.com} Certainly the most notable practitioners of root cellar arts were the early colonists that arrived in North America from the United Kingdom. The eastern halves of America and Canada contain thousands of old root cellars, and the small Newfoundland town of Elliston actually claims the title of “Root Cellar Capital of the World,” and boasts of over 135 root cellars, some dating back 200 years. What exactly is a root cellar? A root cellar is a structure built underground or partially underground and used to store vegetables, fruits, and nuts or other foods. The basis of all root cellars is their ability to keep food cool. They were, essentially, the first refrigerators. A well-insulated root cellar can keep the food inside 40 degrees cooler than the summertime temperatures outside. This coolness also has benefits during the winter, as maintaining food at a temperature just slightly above freezing has the effect of slowing deterioration and rot. Temperatures inside the home, even in basements, are noticeably warmer, so food stored inside the house have a tendency to spoil much more rapidly than food stored in a cooler root cellar. Temperatures above 45 degrees F cause toughness in most stored vegetables, and encourage undesirable sprouting and considerably more rapid spoilage. The temperature in a root cellar is never uniform. The temperature near the ceiling is usually 10 degrees warmer than elsewhere in the cellar, so the ceiling area is therefore appropriate for placement of produce that tolerates warmer temperatures well, such as onions, garlic, and shallots. What can you plan on storing in your root cellar once you build it? Certainly, many of us probably have visions of root cellars in the 19th century, packed with bushels of apples and sacks full of potatoes. Today’s root cellars are really not much different, and potatoes and apples are two eminently storable garden products. But the problem with that pair is that they don’t really go well together. Apples have a tendency to emit ethylene gas, which causes problems for potatoes stored nearby, and will also make any exposed carrots or other root crops bitter. As a matter of fact, many fruits, including plums, pears, and peaches, and some vegetables, such as tomatoes, cabbage and Chinese cabbage, are also notorious ethylene producers. Luckily, there are ways around this problem. A good root cellar has a variety of shelves, some higher than others, and some closer to the air vents. Placing the ethylene producers up high and nearer the exit vents has a tendency to move harmful gases away from produce stored on the floor below. Many root crops are also regularly stored in boxes of loose soil or sawdust, further insulating them from their neighbors’ emissions. Some produce, like cabbages and onions, often emit odors that can taint the flavors of other vegetables, as well as fruits, so finding high, remote corners for these pungent items is a good idea too. One of the key control features of a root cellar is the set of air vents that allow air to enter and exit the cellar. These vents not only allow a greater amount of temperature adjustment than available to a static space, but the air circulation can also be a valuable tool to deal with the ethylene gases and odors produced by a mixed assortment of fruits and vegetables. Inside the cellar, the arrangement of shelves should allow for generous distances between them. The shelves should also be kept a few inches away from the walls to encourage greater air circulation. Materials placed on the floor should be raised a few inches by small blocks or racks. The down side to root cellars at the pests. Rodents are the single most common pest problem for food stored in root cellars. Installing metal wire mesh in common entry points, such as open vents, is a good idea, as is a frequent trapping program. The next most vexing problem for stored food is plain old rot. The saying that “one rotten apple with spoil the lot” is quite true in this situation, so care should be taken to remove any spoiling produce or other foodstuff. In general though, the lower temperatures will combat the mold and bacteria problems that are common in warm, wet conditions. {photo source: pinterest.com} {photo source: pinterest.com} {photo source: pinterest.com} Food You Can Store In Your Root Cellar APPLES – store at 32 degrees – 90-95 percent humidity – shelf life: 2-7 months depending on variety BEANS (dried) - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1 year BEETS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 months BROCCOLI - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 weeks BRUSSEL SPROUTS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-5 weeks CABBAGE - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months CARROTS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months GARLIC - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months JERUSALEM ARTICHOKES - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months LEEKS - store at 32 degrees – 90-95 percent humidity – shelf life: 3-4 months ONIONS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-8 months PARSNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 1-2 months PEARS - store at 30 degrees – 90-95 percent humidity – shelf life: 2-3 months POTATOES - store between 40-45 degrees – 90-95 percent humidity – shelf life: 4-6 months PUMPKINS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 5-6 months RUTABAGAS - store at 32 degrees – 90-95 percent humidity – shelf life: 2-4 months SQUASH - store between 50-60 degrees – 60-70 percent humidity – shelf life: 4-6 months SWEET POTATOES - store between 55-60 degrees – 60-70 percent humidity – shelf life: 4-6 months TOMATILLOS - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months TOMATOES - store between 50-60 degrees – 60-70 percent humidity – shelf life: 1-2 months for green; 4-6 months for varieties intended for winter storage TURNIPS - store at 32 degrees – 90-95 percent humidity – shelf life: 4-6 months

Discover the easy ways on how to build a root cellar from an old refrigerator. Be surprisingly creative and practical.

We decided that our little farm needed a root cellar to store our produce in. For those unfamiliar with the term, a root cellar is an u...

Whether you have an overabundant harvest, or just found a great sale on produce, learn how to store your harvest without a root cellar!

Root cellaring is the age-old practice of storing produce in a naturally cool, protected location (without refrigeration). You don't actually need a "root cellar" to begin root cellaring, most basements, pantries, and back closets will

We’ve spent hours researching the ins and outs of building a root cellar, looking for the best designs and plans, and we package it all in this article for you.

Looking for alternatives to refrigeration? Here are 7 ways to build a mini root cellar and preserve food without using electricity.

Discover the easy ways on how to build a root cellar from an old refrigerator. Be surprisingly creative and practical.

If you look hard enough you will find some ingenious structures designed to provide affordable, insulating, and cooling storage for your vegetables, fruits, cheeses, or bug out foods or supplies. There are quite a few great designs for these pre-fabricated cellars or shelters popping up each year. And since more people are opting for a more

Do you want to store your harvest fresh without electricity? Here are 25 DIY root cellar plans and design ideas that you can build in your backyard.

Easy step by step guide on how to build a root cellar under any shed or garden house no matter what size your yard is! Root cellar is perfect

BUILDING A ROOT CELLAR: Look at the construction plans coming up to see the important details for building your own root cellar.

Do you want to store your harvest fresh without electricity? Here are 25 DIY root cellar plans and design ideas that you can build in your backyard.

Easy step by step guide on how to build a root cellar under any shed or garden house no matter what size your yard is! Root cellar is perfect

We decided that our little farm needed a root cellar to store our produce in. For those unfamiliar with the term, a root cellar is an underground room

Meet the Groundfridge. Modern-day technology combined with a traditional root cellar to create a practical and beautiful well-designed way to keep food fresh. Temperatures in the GroundFridge remain a cool 50 to 54 degrees Fahrenheit,

Please email [email protected] to enquire about the revolutionary Groundfridge. They are available to order now, delivery will be in 6-8 weeks from the date your order is placed. The Groundfridge is a naturally-climatised, autonomously-operating, insulated cellar. It's an innovative version of the traditional root cellar. The Groundfridge utilises the earth’s cooling and insulating capacity. Benefits of the Groundfridge: Uses the insulating properties of the ground so the cellar's temperature will rarely vary. A fan on a timer provides ventilation during the night, ensuring fresh air. Lightweight and easy to install. Dug in and covered up with the removed soil. No soil needs to be disposed of when placing. Big enough to comfortably stand in for 2 people. No household electricity needed. 3000 litres of storage capacity. For more details, please see the Groundfridge Product Sheet and Installation Manual.

Discover the easy ways on how to build a root cellar from an old refrigerator. Be surprisingly creative and practical.

Building a Homestead Root Cellar by Brian Thomas and Teri Page. A step by step how-to guide to building your own concrete block walk-out root cellar.

Learn how to cure onions for storage (I confess, preserving onions using the curing process and root cellar techniques is one of the easiest ways to store a large amount of food). This is part

Easy step by step guide on how to build a root cellar under any shed or garden house no matter what size your yard is! Root cellar is perfect