Root cellaring, as many people remember but only a few people still practice, is a way of using the earth’s naturally cool, stable temperature to store perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain here, is a no-cost, simple, low-technology, energy-saving way to keep the harvest fresh all year long. In Root Cellaring, the Bubels tell how to successfully use this natural storage approach. It’s the first book devoted entirely to the subject, and it covers the subject with a thoroughness that makes it the only book you’ll ever need on root cellaring. Root Cellaring will tell you: * How to choose vegetable and fruit varieties that will store best * Specific individual storage requirements for nearly 100 home garden crops * How to use root cellars in the country, in the city, and in any environment * How to build root cellars, indoors and out, big and small, plain and fancy * Case histories — reports on the root cellaring techniques and experiences of many households all over North America Root cellaring need not be strictly a country concept. Though it’s often thought of as an adjunct to a large garden, a root cellar can in fact considerably stretch the resources of a small garden, making it easy to grow late succession crops for storage instead of many rows for canning and freezing. Best of all, root cellars can easily fit anywhere. Not everyone can live in the country, but everyone can benefit from natural cold storage.
Root Cellaring: The Simple No-Processing Way to Store Fruits and Vegetables

Try the newest old-fashioned way to preserve food! Discover the food preservation method for the ’90s! Easy, economical, and nutritious, drying is a natural, great-tasting alternative to canning or freezing. Whether you use the sun, your oven, or a purchased dehydrator, getting started is easy with Making & Using Dried Foods. There are even complete plans for building your own food dryer. Simple step-by-step instructions guide you through the process of drying and storing more than a hundred kinds of fruits, vegetables, grains, meats, and herbs. And when you’re ready to use your bounty, just choose from dozens of recipes for using dried foods in nutritious and delicious snacks, soups, and entrees. — granola — tomato pesto — turkey jerky — apple-cherry muffins — herbal teas — fruit roll-ups — pumpkin bread — soup mixes Originally published as Garden Way Publishing’s Guide to Food Drying, Making & Using Dried Foods has been revised and updated in this newly designed edition
Making and Using Dried Foods