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Lovin' my Fam
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Discussion Starter #1
Okay- I have dehydrated a bushel and a half- I plan on dehydrating another 2 bushel-***Thank you ELKHOUND :buds:*** that leaves us with 3 possibly 4 bushel-
I am thinking moving boxes- layer alternately straw/taters.....
what do you think?
or would shredded paper work? so I don't have to buy straw?

I have russet /red and yellow taters
 

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Premium Member
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i have never seen taters stored in any materials.....they need to be in a container with plenty of airflow..my favorite are the old milk crates.second is regular bushel baskets.

one thing is be sure and give a visual and sniff test ever so often during storage time.

old apple crates too....but them things are getting rare.i might have bandsawmill guy saw some thing material and make a few.
 

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Lovin' my Fam
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Discussion Starter #4
okay- so boxes- just keep smellin'?
 

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Lovin' my Fam
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Discussion Starter #5
maybe punch holes in the boxes?
 

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okay- so boxes- just keep smellin'?

well just look over them a bit but if you get a off smell of rotten tater ya gotta be diggin cause theres a bad one that needs culling...sometimes its just starting...other times...a big glob of gaggin matter...lol
 

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be sure and keep in dark too.
 

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the slightest bit of sunlight will slowly turn them green too. you will be amazed and how little light it takes and how fast. so if its not total dark you need to cover...even a window with heavy shade can turn taters green in my experience.
 

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be sure and keep in dark too.
And as close to 35-40 degrees and high humidity as you can get. Also, do not store with apples unless you have a real good flow of air. Ethylene gas given off by apples will cause potatoes to sprout.

We dug the last couple rows out of the garden yesterday, and let them dry a bit on old window screens before picking over them to pull out any bad looking ones....bug bites, rotten spots, damage by plowing, etc. Those ( two 5 gallon buckets) got peeled around the bad spots, and the results were 7 1/2gallon jars + 4 quart jars of canned potatoes that were not fit to store in the root cellar. The rest go in there in the morning.

This time of year, here, the root cellar is running about 60 degrees. Nights are in the mid 40 range this week, so I open the door and run a fan to pull cooler air in now, cooling it as much as possible. During the winter, I run a real small fan at night to pull in cold outside air (two vents in cellar), plus move ethylene out (we do store apples there too). I can get the temp down to low 40's eventually, but thats about the best I can do.

By the way, the best storing potatoes I've found are Yukon Gold ( slightly yellow ). They FAR outlast the Kennebec (white) we used to always grow. They are still very firm in late February when the others have sprouted and gone "rubbery".

Like Elkhound, we use old milk crates for the potatoes. Make good containers, as they don't rot and have lots of holes for air flow.

Tonights canning:

 

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Lovin' my Fam
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Discussion Starter #12
okay- so I am going with all the awesome advice and taking the shredding from work home- to layer in with the taters- to put in boxes- with holes and an old sheet covering them! LOL
 

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I use bananna boxes. If the taters are still slightly moist after digging them I will put layers of newspaper between. The B.boxes have a open space ontop so I cover that with newspaper,and stack them.
 

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Junkman
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Just read, I think in MEN or Backwood home where they stored their potatoes in sand in what looked like coal buckets. Check it out. Of course never use white sand. Jklady
 

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Lovin' my Fam
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Discussion Starter #15
Just read, I think in MEN or Backwood home where they stored their potatoes in sand in what looked like coal buckets. Check it out. Of course never use white sand. Jklady

I saw that too- it was MEN-
but Dh thinks that would be too heavy-
 

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Lovin' my Fam
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Discussion Starter #17
Just got the shredded paper from work- to take home for my taters
 

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We store them in milk crates in the back of the garage. It is easier than carrying them downstairs and back up.
 

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And as close to 35-40 degrees and high humidity as you can get. Also, do not store with apples unless you have a real good flow of air. Ethylene gas given off by apples will cause potatoes to sprout.

We dug the last couple rows out of the garden yesterday, and let them dry a bit on old window screens before picking over them to pull out any bad looking ones....bug bites, rotten spots, damage by plowing, etc. Those ( two 5 gallon buckets) got peeled around the bad spots, and the results were 7 1/2gallon jars + 4 quart jars of canned potatoes that were not fit to store in the root cellar. The rest go in there in the morning.

This time of year, here, the root cellar is running about 60 degrees. Nights are in the mid 40 range this week, so I open the door and run a fan to pull cooler air in now, cooling it as much as possible. During the winter, I run a real small fan at night to pull in cold outside air (two vents in cellar), plus move ethylene out (we do store apples there too). I can get the temp down to low 40's eventually, but thats about the best I can do.

By the way, the best storing potatoes I've found are Yukon Gold ( slightly yellow ). They FAR outlast the Kennebec (white) we used to always grow. They are still very firm in late February when the others have sprouted and gone "rubbery".

Like Elkhound, we use old milk crates for the potatoes. Make good containers, as they don't rot and have lots of holes for air flow.

Tonights canning:

I thought canning anything but juice in half-gallons was a no-no.
 
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