Check out my fridge. That thing is packed to the gills! I’ve got 20 lbs of carrots that have to go somewhere cool! I’ve got a crock of sauerkraut that needs to stay around 40 degrees! I just made two stock pots of beef broth and need to cool it and skim the fat before I can it up! What am I going to do?!
Luckily, we have a closet in our office that faces north and is minimally insulated. It stays colder than the rest of the house as long as we keep the door shut. This is where I stick my ferments and extra produce that doesn’t need to stay really cold, such as cabbage, brussels sprouts, and winter squash.But what about those giant pots of stock? Huzzah! It’s January in Portland! That means the outside temps generally stay between 30 & 40 degrees F, perfect for discouraging spoilage until I can get the stock in the canner. And the giant bags of juicing carrots? They go out there, too! Sometimes I go a little overboard when buying produce to can, freeze, or dry and have to figure out what to do with it until I can deal with it.
I still have about 80 lbs of apples left to process, but don’t quite have the time to deal with them right now. They’re in boxes, so I don’t really want them to get rained on. We have a giant truck that rarely gets driven. So I put them in the cab of the truck. Cold storage and safe from marauding squirrels!
For further reading on storing food without refrigeration, I recommend Root Cellaring: Natural Cold Storage of Fruits & Vegetables. It’s a nice book with lots of details on how best to store different fruits and vegetables over the winter.
What about you? What are some creative ways you’ve come up with to store food?
This post is part of Frugal Days, Sustainable Ways, Friday Food Flicks, Monday Mania, Weekend Gourmet, Fat Tuesday, Sunday School, Seasonal Inspiration, The Saturday Homesteading Trading Post, Seasonal Celebration Sunday!