A properly constructed cellar is a real salvation during power outages. Ideal conditions can be created underground to store food for many months without a single kilowatt-hour.
Food can be stored in the cellar without electricity / © Photo from open sources
American horticultural experts have shared effective tips on the proper design of underground storage facilities for long-term storage of the autumn harvest. The special design of such a premises allows maintaining a stable microclimate to keep fruits and vegetables fresh from several weeks to a whole winter.
This is reported by Martha Stewart.
Location and Basic Construction
Most classic cellars are built fully or partially underground, as the surrounding soil naturally helps regulate the temperature and humidity inside the premises. Specialists recommend choosing a well-drained area for construction, located as close as possible to the residential building for convenient access in winter.
“Digging into a hillside means you’ll have to move much less earth,” notes farmer Greg Reynolds.
For reliable protection against freezing, the roof of such an underground storage facility must be covered with a layer of earth from 60 to 90 centimeters thick. This covering provides ideal insulation from sharp seasonal temperature fluctuations and limits the entry of excess heat into the premises from the outside.
Temperature Regime
One of the most important elements for the successful functioning of a cellar is maintaining the correct temperature regime, which should range from 1 to 5 degrees Celsius. In cold climates, ventilation openings must be carefully monitored to close them in time and prevent stored products from freezing.
Conversely, in excessively hot regions, building a classic storage facility may prove impractical, as the natural temperature of the soil itself will remain too high for long-term harvest storage. Therefore, success largely depends on thoughtful design and proper thermal insulation, rather than futile attempts at mechanical cooling of the underground space.
Humidity, Ventilation, and Lighting
To prevent fruits from shriveling and losing moisture, the humidity level in the premises should be 85-95%. An open earthen or gravel floor allows moisture to move freely from the soil into the air, and if necessary in a dry climate, the surface can be additionally moistened with water.
“We store onions and garlic on the upper shelves, and potatoes and other root vegetables closer to ground level, where it is cooler and more humid,” advises expert Lori Neverman.
In addition to humidity, the storage facility requires proper air circulation to remove excess heat and dangerous ethylene gas, which is released during fruit ripening. Specialists recommend installing two ventilation openings protected by a mesh against rodents: a lower intake vent for drawing in cool outdoor air and an upper exhaust vent for releasing warm air.
As for lighting, the cellar should be in complete darkness, and the light should only be turned on when inside. Modern LED lamps are the best choice, as they emit minimal heat, consume little electricity, and provide sufficient illumination for safe inspection of supplies.
Recall that many people automatically store eggs in the special tray on the refrigerator door after purchase. However, food safety experts warn: such storage can shorten the shelf life of eggs and affect their quality.
Comments Sort by: New Old Popular Send