<p> Vegetable Temp. Humidity Approx. Storage Period Beets 32 95 4-6 Months Brussels Sprouts 32 95 2 weeks OR Freeze them Butternut Squash 50 50 1-2 Months Cabbage 32 95 3-4 Months Carrots 32 95 4-6 Months Celeriac 32 95 4-6 Months Kale 32 95 2-3 Weeks OR Chop and Freeze Leeks 32 95 1 Month Potatoes 40-50 50 3-4 Months Winter Radish 32 95 4-6 Months Sweet Potatoes 50 50 5 Months Turnips 32 95 4-6 Months</p><p>Temperature Control Be careful produce doesn’t freeze during extremely cold weather. For most vegetables, the ideal storage temperature is 32–40F. A lower temperature could result in injury. Vegetables stored at higher than 40F could rot.</p><p>Humidity Control Stored vegetables quickly shrivel and lose quality without proper moisture. Most storage areas must have the humidity raised to reach the ideal 90 to 95 percent relative humidity that most vegetables need.</p><p>The easiest and most effective way to control moisture loss and prevent shrinkage is to place vegetables in plastic bags or to line storage boxes with polyethylene. Make several 1⁄4- to 1⁄3-inch holes in the sides of the bags and liners to permit ventilation. Three or four 1⁄4-inch holes per pound of vegetables results in a high relative humidity of 90 to 98 percent. When moisture collects on the inside of the bag, the relative humidity is 98 to 100 and a few more holes should be punched to reduce it slightly.</p><p>If stored vegetables shrink and shrivel, the humidity must be raised. Excessive spoilage or decay indicates the humidity is too high or that the vegetables have been stored too long.</p><p>Storage Structures Refrigerator: Beets, (Brussels Sprouts), Carrots, Cabbage, Celeriac, (Kale), Leeks, Radish, Turnips A refrigerator is useful for storing small to moderate amounts of vegetables. However, a properly regulated basement storage area is more economical to use and holds much larger quantities of vegetables. Most refrigerated vegetables store best if kept in perforated plastic bags.</p><p>Freezer: Brussels Sprouts, Kale Processing and freezing these vegetables will make them last longer than in a refrigerator. Use a food processor (or chop by hand) to reduce the size of Kale and stuff into freezer bags for greens year-round. Blanch and freeze Brussels sprouts if you are not going to use them quickly.</p><p>House basement: A basement under a house with central heating may be used short-term storage of potatoes, sweet potatoes, and winter squashes. However, it is necessary to provide a separate room for long-term storage of most vegetables in a basement with a furnace. Locate a room in the northwest corner of your basement if possible. Prevent entrance of heat and, if possible, do not have heating pipes or ducts running through the room.</p><p>Garage: If storage in a refrigerator is not completely feasible, your garage may suffice. When storing in a garage, temperature control is key. Put your cold-storage vegetables (everything stored under 40F) in a container as simple as a garbage can, but insulate the bottom of the container with a blanket or newspaper. Protect the sides of the container as well with similar materials.</p>