Rules and methods of storing beets at home for the winter
Beets are indispensable for our country's favorite dishes - borscht, salads. Most summer residents plant crops in the plots and get a bountiful harvest. Juicy root vegetables should be able to be stored until young beets appear. Consider how to prepare and store beets for the winter so you don't lose what they have grown and eat juicy roots all year round.
Recommendations for choosing a maturing variety
Breeders have created many varieties and hybrids of beets with different characteristics, especially in terms of quality. Early varieties are good only for food, they are not used for storage.Mid-season varieties can be stored, but the best retention rates are in late species. No matter how good the root crops are, they can only be kept in the spring, if the keeping quality is not genetically established.
Recommended varieties
Many varieties of beets store well, remaining juicy, firm, sweet and vibrant.
Renovation
Lovers of cylinder-shaped beets should choose Renova - with a pleasant taste, without the characteristic smell of red beets, with a burgundy-purple flesh color. Fruits grow up to 350 grams. The cold-resistant variety grows in all regions.
Mulatto
Mulatto is perfectly stored, does not lose brightness during heat treatment. The fruits are sweet, the taste remains unchanged during storage. When cultivated, it is resistant to temperature extremes and grows in soil of any composition.
Podzimnyaya A-474
Round beets with dark red flesh. Fruit weight - up to 350 grams. Lies well until next harvest, suitable for planting in any region.
Libero
Beets with dark flesh, the rings are not pronounced. The roots are smooth, rounded. Medium-early variety, fruit weight - up to 220 grams.
Egyptian apartment
Flat-shaped dark root vegetables (200-400 grams). The shade of the pulp is red-violet. Resistant to flowering, gives a constantly high yield.
Burgundy-237
Round, dark roots without characteristic rings in the pulp. Weight - 250-450 grams.Resistant to fungal infections, does not lose its juiciness, colors during the winter, remains soft and tasty until the summer.
The variety is very popular in our country due to the combination of quality and taste.
salad
Variety of Crimean beets. It is famous for its juiciness, its resistance to discoloration during cooking. The color of the fruits is burgundy, the shape is round, the weight is 250-300 grams.
A shoot
Root crops are flat and rounded, weigh 300 grams. There are few roots, small beets are immersed in the ground, easily pulled out.
Incomparable А463
Dark flesh, pronounced dark circles. The variety has been cultivated since 1943. The skin is thin, with a gray tint.
Pablo F1
Dutch breeders have created a cold-resistant variety with a high sugar and betanin content. Lays solidly all winter, does not rot.
Cold resistant 19
A variety of Belarusian selection, for lovers of medium-sized root crops - weight - 150-220 grams. Excellent taste, average ripening period (65-78 days).
Detroit
A high yielding variety with excellent taste characteristics and long shelf life. Fruit weight - 110-210 grams. The fruits are juicy, without fibrillation, with whitish rings inside. Productivity - up to 7 kilograms per square meter.
Boltardi
Long-term storage of root crops, a variety of increased resistance to flowering. Taste - soft, juicy and elasticity are preserved during the entire ripening period.
Apartment Gribovskaya A473
Flat roots grow up to 150-400 grams. The color is brown, the pulp is juicy and tender. The taste is considered excellent.
How to collect correctly
The keeping quality of beets increases a correct harvest. Root crops do not pull tops.Beets should be lifted with a shovel or pitchfork and removed by grasping the foliage.
Other rules for harvesting beets:
- follow the recommended growing season for the variety;
- focus on the readiness and ripeness of the vegetable - drying of the tops, the appearance of several hairs at the root;
- the collection takes place on a clear day, when the earth has dried up.
Harvest before the onset of frosts, preferably in cool, sunny and windy weather.
Reference: Gardeners are advised to choose the time of beet harvest according to the lunar calendar.
Preparation for storage
After harvest, the beets are prepared for storage, following a series of mandatory procedures. Preliminary preparation will ensure a long shelf life and protect against rotting.
Root crop drying
In dry weather, dug beets are laid out directly on the ground, keeping a small distance. In 2-3 hours it will be ventilated and ready. At high humidity of the soil, air and the beets themselves, the roots are dried inside. The rules are the same - lay them out in one layer and wait for drying. The term depends on many conditions and is 2-7 days.
Soil and dirt removal
When the roots are dry, the main dirt is removed from them. This is done carefully with gloved hands. Do not pound the tubers on the ground or between them, so as not to damage the skin. A light bloom of earth, covering the fruit with a thin layer, can be left.
Important: You should not wash root vegetables intended for storage.
cut the tops
The tops are cut off with a knife, scissors or shears, leaving tails 1-3 centimeters long.It is not recommended to tear off the top with your hands, you can injure the fruits, which will significantly reduce the storage time. Tops contain no less nutrients than fruits. Beet tops can also be prepared for future use.
Side Root Removal
All roots, except for the main one, are cut with a sharp instrument, trying not to touch the skin.
Cut the main root
The main root is usually not pruned to prevent sap flow. Only the dried part is removed, leaving at least 5-7 centimeters.
Sorting
When sorting, cut and diseased specimens are discarded. Medium-sized fruits are best - they are sent for long-term storage. The larger and smaller root vegetables are left for consumption first.
All preparation manipulations are carried out with a clean instrument, the skin is protected from damage. Doubtful fruits are best eaten immediately, processed or discarded, they should not be mixed with the big one.
Basic Storage Methods
The ideal condition for storing beets is a cellar with a constant temperature and air circulation. Most summer residents cannot provide such conditions. Consider the most affordable and popular ways to store root crops.
Out
Storing in place requires digging holes or trenches, which are carefully closed at the top so as not to freeze the roots, so they usually keep the harvest until spring, because opening in winter means freezing all supplies.
Trench
A trench is dug up to a meter deep, the width and length are selected depending on the amount of vegetables.It is recommended not to be more than 15 meters in length and more than one meter in width. Boards are laid at the bottom, branches, slabs are laid across, forming a lattice bottom. Ventilation and a high layer of straw and earth protection above the beets are necessary.
Ditch
The pits are one meter deep and 1-2 meters in diameter. Root crops are laid out in layers, sprinkled with sand (3 centimeters). They cover it with straw and earth. With the onset of frost, the insulation is increased - in cold regions up to 80 centimeters.The disadvantage of earthen storage is the rapid spread of rot on vegetables.
In the bedroom
Indoors it is easier to maintain the required temperature and get vegetables for consumption. With well-organized storage, beets will stand until spring without losing their taste and juiciness.
Cellar
Before loading vegetables for storage, the cellar is thoroughly cleaned of last year's supplies, ventilated, dried and treated with special solutions from the fungus. The constant temperature, humidity and mandatory air circulation maintain the beets until the next harvest. Root crops are poured into pyramids, stored in boxes or mesh baskets, raised above the ground by 10-15 centimeters to provide ventilation.
Basement
Dry basements without standing water and condensation on the walls allow beets to survive until spring. Root crops are placed in boxes, tubs or piles. The condition of beets in such places is easy to control.
Underground
In deep basements, beets are stored for a long time, in shallow basements - the temperature is high enough, therefore, the shelf life is reduced to 2-4 months.
A dark room
A simple dark room is not enough to store beets, it must be cold, with a temperature below 10°. Shelf life is 2-3 months. It is necessary that the room has adequate ventilation.
Balcony
On balconies, beets will keep for 2-3 months to six months (until spring), depending on the region and method. It is important to provide dark closed boxes or bags that do not let light through. The coolest place is selected on the insulated balcony. If the balcony is not heated, then special caissons are made with insulation.
Fridge
A small crop of beets can be stored in the refrigerator. Prepared beets are packed in bags or paper, neatly laid out on the lower shelves or in the crisper drawers. Shelf life is 1-3 months.
Choice of containers
Having decided on the place of storage, they choose how to store beets, the necessary container. An important condition is the absolute cleanliness of containers and shelves. If the container was used for the last harvest, it is washed and dried before laying.
in mass
Healthy beets can be stored in simple bulk in cellars and basements. A lattice pallet made of hammered boards is installed on the floor, which provides air circulation.
In boxes and baskets
Drawers and baskets are placed on the floor or on low shelves.Natural ventilation in a mesh container prevents the beets from rotting. Use boxes and baskets made of wood or polymer materials.
pyramids
Small pyramids of beets up to 15-20 centimeters high are placed on racks and shelves. The main thing is that the place be isolated so as not to destroy the pyramids in the cellar.
Closed path
To provide protection against drying out and prevent wilting of root crops, storage in a closed manner is helpful. This method is popular with many summer residents. The beets are placed in crates and covered with sand. This is how crops are stored on balconies, in dark rooms, basements and cellars.
On potatoes
Cellar potatoes are beets' best friends and protectors. Root vegetables scattered on potatoes retain moisture, remain firm, fresh and sweet. The main danger is that when potatoes rot, beets often suffer.
Optimal storage conditions
The ideal conditions for preserving root crops are:
- constant darkness so that the tops do not grow;
- humidity at the level of 90-95%;
- the presence of ventilation;
- temperature - 0-2 °.
Such conditions can only be created in cellars and basements. The further the storage parameters are from the recommended ones, the sooner you need to eat the beets so that they do not spoil.
Additional Recommendations
Popular wisdom and ingenuity have created many ways to preserve the quality of beets, even in less than ideal conditions.
Potato
The neighborhood with potatoes prolongs the shelf life of the beet crop. Potatoes release the necessary moisture and maintain the temperature.Root vegetables get along well. Beets are scattered over the potatoes in heaps, boxes.
Sand
The sandy layer protects the roots from drying out, creates darkness and prevents the juices from spoiling. The sand is pre-cleaned of debris; many experienced owners believe that it should be calcined in the oven or simply in the sun.
The fruits are laid out in layers so that they do not touch each other. A 2-3 centimeter layer of sand is poured on top.
Important: each year they take a new sand, they do not store the harvest in the old one.
Salt
A proven preservative - salt, is used to preserve stocks of beets. Application methods:
- simple sprinkling of fruits with dry salt in boxes without holes;
- treat each sample with strong saline solution and dry.
These methods are used for small harvests and storage in apartments with imperfect conditions. To save salt, it is mixed in boxes with sand.
wood ash
Sprinkling root crops with wood ash, which has bactericidal properties, extends the shelf life. This is especially useful in rot-infected cellars and basements.
fern leaves
According to the observations of experienced owners, the transfer of fern leaves protects the culture from rotting. Beneficial substances contained in the foliage purify the air and kill harmful microorganisms.
powdered chalk
In chalk powder, roll all the roots in turn and stack them in rows for storage. The chalk acts as a preservative and prevents drying out.
Peat, sawdust or shavings
Other loose materials - peat, shavings or sawdust - can replace the sand. They are first dried and disinfected. The harvest is poured into wooden boxes without holes.The top layer measures 3 to 5 centimeters.
Plastic bags or liners
Beets are also stored in dense polyethylene bags or special inserts for containers with a volume of 30-45 kilograms. A prerequisite is that such a container is not closed from above, leaving an airflow.
Features of storage in the apartment
Apartments are not suitable for storing beets, so housewives need to be smart and smart to save the harvest. Folk experience offers different ways, depending on the characteristics of housing, the size of the harvest.
Fruits are carefully sorted, choosing small specimens with a diameter of 10-12 centimeters. They find the darkest and coolest place in the apartment, away from the heating radiators. Beets are covered with sand and put under the bed, near the balcony, in a dark, unheated closet. You can put the box on the stairs on a quiet, uncrowded stairway.
To maintain moisture and protect against overheating, the roots are covered with a layer of clay. For this, an infusion of liquid clay is prepared, vegetables are soaked and dried. In such a "coat" beets will last 2-3 months. When stored in an apartment, stocks will need to be inspected regularly (once every 2-3 weeks) in order to timely remove damaged copies and prevent the spread of rot.
In the fridge
In open bags of dense polyethylene, beets are stored in the refrigerator for 1-1.5 months. It is stored in the crispers on the lower shelves.To extend the shelf life of the vegetable, each beet is individually sealed in parchment paper or aluminum foil and placed on a shelf. In this case, root cultivation will last 2-3 months.
In the freezer
Quick freezing is used to preserve various vegetables and fruits. This method can hardly be called ideal - the taste and some of the nutrients are lost. Beets are stored in the freezer in raw or boiled form, they are used in the future to prepare various dishes.
In this way, you can save large and small, not very fresh root crops. After sorting the harvest, they are immediately processed for freezing. If the chamber is large enough to accommodate the beets, this method will save you time when cooking. A raw or cooked vegetable is cut into arbitrary pieces (slices, strips) or grated. Place in portions at a time in bags or containers with lids and freeze.
If necessary, take it out and send it directly to a pan or saucepan without defrosting. Beet juice strongly stains your hands. Therefore, having gotten dirty once, you can prepare a root crop for future use and in the future keep your hands clean when preparing dinner.
On the balcony
The most suitable place for storing beets in the apartment is the balcony. Many summer visitors manage to turn it into a veritable vegetable storehouse and keep the harvest until spring. Glazed balconies or loggias are protected from frost and the sun, keep the temperature well. For vegetables, a box is made of wood with a tight lid, which is placed against the wall of the house for extra warmth. In cold regions, the walls of the box are covered with foam or other thermal insulation material.
In addition, an electric lamp is installed to heat when the temperature drops. In case of a strong cold snap, external heaters are used - blankets, straw. If ventilation is provided in such structures, heating, vegetables and fruits will be stored until late spring.
Advice from experienced summer residents
Let's turn to the advice of experienced summer visitors that will help you choose a variety of beets to save and keep your harvest until spring:
- It is important to dig up the crop in time. Beets must mature, complete the recommended growing season. Keeping it in the ground longer than the specified period is also not useful for further storage. The harvest, depending on climatic and weather conditions, takes place in September-October.
- The readiness of beets is determined by the yellowing of old foliage, the appearance of shoots on the upper part and the achievement of the size promised by breeders.
- Unlike carrots, beets protrude a third or two-thirds of their height above the surface of the soil, so they react more strongly to changes in weather. If forecasters predict an increase or decrease in temperature, rain, you can not hesitate with the collection.
- Choose zoned varieties whose growing season corresponds to the climatic characteristics of the region. The best variety, not recommended for a given area, will not show excellent keeping quality.
- If warming suddenly occurs in the fall, you should not leave the root crops in the ground longer than the recommended time for them to grow.Violent growth of new shoots, roots will begin, the taste and keeping quality of beets will deteriorate.
- Plant varieties of different ripening times. The first ones ripen quickly, these beets and their tops are eaten in summer and autumn. For winter storage, late and medium ripening varieties are chosen.
- Clean the root crops before storage of large pieces of dirt, but you can not wash and wipe them - the protective layer is broken, which maintains quality scraps.
- Regardless of the method of storage, vegetables are examined several times during the season, the sprouts that have appeared are cut off, and rotten specimens are removed.
- Before laying the crop in the cellar or basement, the walls are treated with bleach or special agents against fungi (fungicides).
- One should not choose varieties with very large fruits - medium-sized roots are easier to keep, their taste is more delicate.
Beets do not belong to capricious cultures and in most cases lie better than carrots and potatoes. But, when planning to store your own crop until spring, it is important to take into account all the features of root cultivation - from the choice of a variety with high storage parameters to winter storage conditions.
You should not miss any details - dig it up in time so that the roots do not suffer from frost, as they are weakly submerged in the ground. Dry well, cut properly. Set aside medium samples for storage, process remainder or freeze. Then all the harvest will be used for future use and will benefit the owners.