A uniform temptTatore of 50"^ F, in the eellar will keep fruit i
good condition for months. The ideal temperature is alioii
31*^ or 32'^ v., but this eannot ysually l>e maintained in a cell
The temperature shoufti not be ijermitted to Huctuate, Fruil
that is kept at 34° F, during the night and at 60° F. duricg
day will soon decay. In the farm cellar, uniforndty of lenii
atiire is maintained by means of the ventilation, which mhc
be watehefl very closely. In (hilars where it is impossible toj
trol the temperature and humidity as demK'tl, the fruit ir
WTappetl in pajK^ antl packed in hardwood sawdust.
Fruit may also be stored in pits. This method is described 1
L. H. Bailey as follows: "Many apples, particularly russets i
other firm varieties, keep well when buried after the nuuuier'
of pitting potatoes, »Sometimes» however, they taste of ti
earth. This may be preventetl by setting a ridge-pole over tl
pile of apples in forked stick,s, and making a roof of Ijoards
such a way that there will l)e an air space over the fruit. Then
cover the boards witli straw and earth. Apples seldom kc
well after removal from a pit in spring."
Storage of vegtiabies.*
Storage requirements for diflFerent vegetables vary wide}}
Some vegetables are easily kept. If the parsnip is meR^Iy lefl
in the ground, oncoming spring wull find it not only well pn
served but actually improved in quality. On the other hand,
the sw^eet potato and the squash are kept successfully onl;
when the temperature is high and uniform and the humidity
low.
Certain fundamental principles apply to the storage of wM,
sorts of vegetables under all conditions. The important faciore
to consider are temperature, moisture, and ventilation. A
temperature that is too high favors decomposition; a tetnpefa*
* Paul Work. Cornell Ecading-CouTBe fur the Farm Home, BuU,
FOOD PRESERVATION
685
ture that is too low causes freezing, with the subsequent break-
ing down of vegetalile tissue. A dr>^ atmosphere causes fruits
and vegetables to dry out and shrivel; while undue moisture,
especially when combined with high temperature, favot^ the
growth of dcv^itructive fungous and mokl organis^ms. Ventila-
tion is not only a means of regulating these condiLionSp but it is
also important in itself in removing gaseous products that may ]
be more or less injurioui?.
Proper condition of the produce is essential for successful
storage. Vegetables should !)e nearly mature when storefl, but
over-ripeness is to be avoideil, as it favors early decay. liipen-
ing processes continue, though slowly, after storage, and due
allowances must be made for these in determining the maturity
of the vegctalile to l>e stored. Ordy the vc^y finest specimens
should Ije selected — those that are firm and of good size and
shape. It is at injured spots that decay begins^ and even bruises
that can !>e found only by careful examination are serious; hence
the necessit}^ for the greatest t^are.
There are wide differences among varieties of vegetables in
their adaptability^ to storage. In general, the late-maturing
sorts are the most suitable.
Page 328
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
A uniform temptTatore of 50"^ F, in the eellar will keep fruit i
good condition for months. The ideal temperature is alioii
31*^ or 32'^ v., but this eannot ysually l>e maintained in a cell
The temperature shoufti not be ijermitted to Huctuate, Fruil
that is kept at 34° F, during the night and at 60° F. duricg
day will soon decay. In the farm cellar, uniforndty of lenii
atiire is maintained by means of the ventilation, which mhc
be watehefl very closely. In (hilars where it is impossible toj
trol the temperature and humidity as demK'tl, the fruit ir
WTappetl in pajK^ antl packed in hardwood sawdust.
Fruit may also be stored in pits. This method is described 1
L. H. Bailey as follows: "Many apples, particularly russets i
other firm varieties, keep well when buried after the nuuuier'
of pitting potatoes, »Sometimes» however, they taste of ti
earth. This may be preventetl by setting a ridge-pole over tl
pile of apples in forked stick,s, and making a roof of Ijoards
such a way that there will l)e an air space over the fruit. Then
cover the boards witli straw and earth. Apples seldom kc
well after removal from a pit in spring."
Storage of vegtiabies.*
Storage requirements for diflFerent vegetables vary wide}}
Some vegetables are easily kept. If the parsnip is meR^Iy lefl
in the ground, oncoming spring wull find it not only well pn
served but actually improved in quality. On the other hand,
the sw^eet potato and the squash are kept successfully onl;
when the temperature is high and uniform and the humidity
low.
Certain fundamental principles apply to the storage of wM,
sorts of vegetables under all conditions. The important faciore
to consider are temperature, moisture, and ventilation. A
temperature that is too high favors decomposition; a tetnpefa*
* Paul Work. Cornell Ecading-CouTBe fur the Farm Home, BuU,
FOOD PRESERVATION
685
ture that is too low causes freezing, with the subsequent break-
ing down of vegetalile tissue. A dr>^ atmosphere causes fruits
and vegetables to dry out and shrivel; while undue moisture,
especially when combined with high temperature, favot^ the
growth of dcv^itructive fungous and mokl organis^ms. Ventila-
tion is not only a means of regulating these condiLionSp but it is
also important in itself in removing gaseous products that may ]
be more or less injurioui?.
Proper condition of the produce is essential for successful
storage. Vegetables should !)e nearly mature when storefl, but
over-ripeness is to be avoideil, as it favors early decay. liipen-
ing processes continue, though slowly, after storage, and due
allowances must be made for these in determining the maturity
of the vegctalile to l>e stored. Ordy the vc^y finest specimens
should Ije selected — those that are firm and of good size and
shape. It is at injured spots that decay begins^ and even bruises
that can !>e found only by careful examination are serious; hence
the necessit}^ for the greatest t^are.
There are wide differences among varieties of vegetables in
their adaptability^ to storage. In general, the late-maturing
sorts are the most suitable.