Storage Tips for Fall Vegetables

Table of Contents

Keep your fall harvest fresh longer by following these guidelines for properly storing onions, root vegetables, and winter squash. Even if you don’t freeze or can these vegetables you can extend their shelf life and store some of them for up to six months.

Tips for Maximum Freshness

  • Harvest vegetables when they are at their peak ripeness. Use bruised or damaged vegetables first because they don’t store well.
  • Do not wash onions, root vegetables (beets, carrots, potato) or winter squash (acorn, butternut, pumpkin, spaghetti) harvested from your garden until right before you use them.
  • Once ready to use, wash vegetables under running water, rather than soaking.
  • Keep fruits in a separate drawer from vegetables in the refrigerator.
  • A pantry should be dark and well-ventilated.

Store These in a Refrigerator (below 40°F)

Storage tips for Beets, Cabbage and Carrots

Fresh Harvest Vegetables, Beets, White Cabbage, Carrots, Red Onion, Potato, Acorn Squash, Pumpkin, Spaghetti Squash


Store These in a Pantry (40-50°F)

Storage tips for Onions, Pumpkins, Squash and Potatoes


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