Food Storage

[Scotty]

We grow a garden every year and I've been thinking about taking some of the more long storage vegetables and some supplies and storing them in a root cellar. I know I've got a lot of work to do, but I've seen some root cellars that are fantastic storage areas and that will keep the food safe for an extended time. I want to just use earth with some cement blocks under an earthen roof. The door would be at ground level and you would have to go down stairs to get to it. What do you thinK?

[Grandpa]

Thats the way great grandpappy did it.

[Hikenhunter]

Root cellars, when properly constructed, can not be beat for long term storage of many of your veggies. Good place to keep cider and wine too.

[Scotty]

Thanks guys. I won't be the one digging it, but I will be the supervisor of the building. I think this just may be the year we do this and have things ready for the long haul.

[ppine]

Old ways are the best ways.

[Pathfinder1]

Hi...


Potatoes were our main root crop. We had a potato bin in our basement that could hold about twenty bushels of potatoes. They lasted us until the following summer.

[Cappy]

No cellars in South Louisiana. Dig a hole more than a couple feet deep in my yard it quickly fills with water. Cellars, like empty swimming pools tend to either crack and fill with water nor pop outa the ground and float. Das why we bury our dead above te ground in cripts. For us storing game, fish and garden goodies include canning, dehydrating, smoking, salting, packing in lard, and pickling.

[Pathfinder1]

Cappy;
No cellars in South Louisiana. Dig a hole more than a couple feet deep in my yard it quickly fills with water. Cellars, like empty swimming pools tend to either crack and fill with water nor pop outa the ground and float. Das why we bury our dead above te ground in cripts. For us storing game, fish and garden goodies include canning, dehydrating, smoking, salting, packing in lard, and pickling



Hi...


What more can you tell me about "packing in lard" food storing?

[Cappy]

Here is the short version cause its hard to type rocking at the dock. Small pieces of meat were seasoned fried dry then seasoned again. Placed in a crock and filled with lard to cover the meat. Kept as cool as possible it kept that way till lent or so. You would remove the wooden lid and cheese cloth covering spoon out the top layer of lard exposing the pieces of meat. The meat exposed was removed then the lard smoothed over and recovered. Lard was used to make a roux and other uses in the house. Once a gravy was made the meat was added and it would kinda reconstitute in the stew. Add potatoes , turnups or carrrots and ya have a hearty stew. Cajuns call the small fried pieces of meat Griods. We would butcher in te fall and the griods would be used and kept till spring temps started warming. They couldnot take the summer heat and lard would rancid so they hadda eat them up fore it got too hot. Usually for mardi gras whick translates Fat Tuesday

[BGreen]

I recall a novel I was reading recently. They were putting away vegetables for the winter and talked about storing potatoes and other root vegetables in sand. I had never heard of this before. Has anyone else done this?