485 - Potatoes, Carrots, Onions, & More: How to Cure & Store Root Crops

You worked hard to grow potatoes, onions, garlic, carrots, and sweet potatoes. How do you keep them from spoiling before you can use them?

In this episode, I'll walk you through curing and storing root crops so you can extend their storage life and enjoy more of your garden harvest through winter.

You'll learn the practical differences between curing potatoes and sweet potatoes, why carrots are surprisingly simple to store, and how storage changes for onions depending on whether they matured normally or bolted. I'll also explain what to do when your home doesn't have those perfect "textbook" storage conditions.

Free 4-Day Preserving Kickstart

Not sure whether freezing, water bath canning, pressure canning, or dehydrating makes the most sense for your harvest? Sign up for four short videos, delivered one per day, to help you decide where to start.

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Key Takeaways Cure potatoes in a cool, dark, ventilated space.

Give sweet potatoes warm, humid curing conditions.

Store carrots whole without curing them first.

Cure storage onions until their necks are completely dry.

Keep garlic cool and dark after curing.

Chapters 00:00 – Start with the right preserving method