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Use a root cellar or cool store

Many root crops, cabbages and onions keep for months without power if you hold the right temperature and humidity. Different crops need different conditions.

How

1. Group crops by need. University of Alaska Fairbanks gives about 0 to 4 C (32 to 40 F) and 80 to 95 percent humidity for most vegetables, with drier air for onions, winter squash and tomatoes.
2. Cold and moist: carrots, beets and parsnips near 0 C (32 F) with 90 to 95 percent humidity; carrots can keep about 5 months.
3. Potatoes: UAF suggests about 3 C (38 F) and 85 to 90 percent humidity; NDSU suggests 6 to 13 C (42 to 55 F). The sources differ partly by use: colder storage sweetens potatoes, so keep potatoes for frying warmer (see the potato row in the planting table, University of Minnesota). Cure potatoes warm and dark for 7 to 10 days first.
4. Cool and dry: winter squash and pumpkins at about 10 to 16 C (50 to 60 F) and 50 to 70 percent humidity; dry onions for about two weeks before storing in cool, dry air.
5. Place thermometers and a hygrometer at several heights, because warm air rises. Raise humidity with a dirt floor or pans of water.
6. Screen all vents against rodents, vent out excess moisture to prevent mould and air the room when not in use.
7. Inspect weekly and remove anything rotting before it spreads. Log temperatures in the logbook.

Safety: Never enter a cellar that shares space with fuel-burning appliances or stored fuel without good ventilation.

Do these first

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Sources

1. Vegetable Storage in Root Cellars. University of Alaska Fairbanks Cooperative Extension Service, accessed 2026-11
2. Storing Your Harvest. North Dakota State University Extension, accessed 2026-11

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