Root cellaring is one of the easiest and most energy-efficient ways to store your fruits and vegetables by using the earth’s natural temperatures. But what do you do if you don’t have the infrastructure to support a traditional root cellar? You get creative! 

In this episode of the Pantry Chat, Josh and Carolyn continue their series on preservation methods with an introduction to root cellaring. They cover all the basics as well as the alternatives for homesteaders who want to get started with root cellaring, but don’t have the dedicated space for it.   

In this Episode: 

• Grandma Jeanie is doing much better and appreciates all of the support and well-wishes. 
• The family is getting ready to go on a trip and is wrapping up all the loose ends for harvest season and their prep for winter.     
• What is root cellaring and what are the pros and cons? 
• Which foods are ideal for root cellaring and which foods should not be stored together?
• What are the right conditions (temp and humidity levels) you need to keep for specific foods and how do you maintain them?  
• What are some creative alternatives for homesteaders who don’t have the means to have a traditional root cellar?  
• What are the top 3 priorities you need to know when it comes to root cellaring?
• Learn the 3 maintenance tips you should follow when inventorying your root cellar.  
• Josh and Carolyn talk about their future plans for creating their first official root cellar.
• Question of the day: Do you freeze most of your meat and what is your backup plan if there is a power failure?

Resources: 

• MadeOn skincare products (use code “homesteadingfamily” for 15% off your purchase)
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