Library · Post-harvest
Winter Storage Calculator.
Winter Storage Calculator
Plan to feed your household through winter from your harvest. Storage requirements per person, ideal conditions per crop, root cellar sizing.
Storage condition reference
| Crop | Best temp | Best RH | Storage life | Notes |
|---|---|---|---|---|
| Apples | 30-32°F | 90-95% | 3-8 mo | Late storage varieties keep longer |
| Beets | 32-40°F | 95-100% | 3-5 mo | Sand storage; remove tops first |
| Cabbage | 32-40°F | 95% | 3-4 mo | Hang in mesh bags or wrap individually |
| Carrots | 32-40°F | 95-100% | 5-9 mo | Sand storage best; remove tops |
| Celery | 32-40°F | 95-100% | 1-2 mo | Wrap in damp paper |
| Garlic (cured) | 32-40°F or 60-65°F | 50-60% | 6-8 mo | Cool dry conditions; hang in nets |
| Onions (cured) | 32-40°F | 50-65% | 3-7 mo | Long-storage varieties (Copra, Patterson) |
| Parsnips | 32-40°F | 95-100% | 3-5 mo | Improve flavor with frost; can overwinter in ground |
| Pears | 30-32°F | 90-95% | 2-4 mo | Pick green; ripen at room temp later |
| Potatoes | 40-45°F | 90-95% | 4-6 mo | Dark; cure 2 weeks at 60°F first |
| Pumpkins / winter squash | 50-55°F | 50-70% | 3-6 mo | Cure 10 days at 80°F before storage |
| Rutabaga / turnips | 32-40°F | 95-100% | 4-5 mo | Sand or moist sawdust storage |
| Sweet potato | 55-60°F | 85-90% | 4-6 mo | Don't refrigerate — chilling injury |
| Tomato (green) | 55-65°F | 85-90% | 1 mo | Ripen one at a time on counter |
| Garlic / shallot | 32-40°F | 50-60% | 6-8 mo | Cool dry; never humid |
Preservation method comparison
| Method | Best for | Storage life | Equipment |
|---|---|---|---|
| Root cellar | Roots, apples, cabbages, winter squash | 3-9 months fresh | Cellar / dug cold-room |
| Cold storage (refrigerator) | Same crops; smaller volume | 3-6 months | Standard fridge or dedicated 2nd unit |
| Freezer | Most vegetables (blanched), fruits, meat, prepared | 1-3 years | Chest freezer; ~$0.10/kWh ongoing |
| Canning (water bath) | High-acid foods: tomato, pickles, fruits, jams | 1-2 years on shelf | Canner + jars + lids |
| Canning (pressure) | Low-acid foods: meat, beans, plain veggies, soups | 1-2 years on shelf | Pressure canner ($150-300) |
| Dehydration | Herbs, fruit slices, jerky, mushrooms | 1-2 years | Electric or solar dehydrator |
| Lacto-fermentation | Cabbage (sauerkraut), pickles, kimchi | 6-12 months refrigerated | Crocks or jars |
| Curing (salt/smoke) | Meat, fish | Months to years | Curing chamber or smokehouse |
| In-ground (carrots, parsnips) | Hardy roots in cold winter regions | All winter if mulched | Heavy straw mulch + row cover |
Free under CC BY 4.0. Cite as "OAT Winter Storage Calculator (openagriculturetechnology.com)". Storage condition reference from USDA Agriculture Handbook 66 and historical homesteading literature.