How Do I Cure Harvested Crops?

“I recently started growing a variety of fruits and vegetables in my backyard here in New Jersey, and I’ve got quite a harvest on my hands. I want to make sure I store everything properly for the winter, but I’m a bit confused about how to cure the crops after they’re harvested. What’s the best way to process and store things like garlic, potatoes, or pumpkins? Do I need to treat each crop differently, or is there a general approach I can take? Any advice you can give on how to cure harvested crops so they last longer would be really appreciated!” thanks, Sharon, Mount Laurel, USA.

How to Cure Harvested Crops for Long-Term Storage

Curing your harvested crops is an important step to get the most out of your fruits and vegetables. Curing helps develop the flavor, extend their storage life, and prevent rot while maintaining quality. The process varies depending on the type of crop, but the goal is generally the same: to remove excess moisture while allowing the surfaces and skins to toughen up, forming a natural protective barrier.

Sharon, it sounds like you’ve worked hard on your harvest, and you’re right to be thoughtful about how to cure your crops. Proper curing can make a big difference in how long your bounty lasts over the winter. Let’s go through the steps for curing some common crops and the best practices to follow, so you can enjoy the fruits of your labor for months to come.

Understanding the Importance of Curing

Why do we need to cure crops at all? The main reason is moisture. Freshly harvested crops often contain a high amount of water. While that’s fantastic when you’re eating them fresh from the plant, it becomes a problem for long-term storage. Excess moisture encourages mold and rot, spelling disaster for your carefully grown produce. Curing dries out the outer skin, reducing water content to a level where the food is stable and less likely to spoil.

Another reason to cure is to harden the outer skin or rind, creating a natural protective layer. This is particularly important for root vegetables, garlic, and winter squash, which are meant to last several months in storage. Without curing, the skins might remain tender or damaged, leaving the crop vulnerable to pests and decay.

Crops That Benefit from Curing

Not all fruits and vegetables need to be cured, but the ones that do can last significantly longer when properly treated. Here’s a list of common crops that often require curing:

• Winter Squash (e.g., pumpkins, butternut squash)
• Onions
• Garlic
• Sweet Potatoes
• Potatoes

Each of these crops has slightly different curing requirements. Let’s break it down crop by crop.

Curing Guidelines by Crop Type

Winter Squash and Pumpkins

Winter squashes like pumpkins, acorn squash, and butternut squash need curing for better storage life.

Harvesting Tips

• Harvest when the skin is fully hardened and difficult to pierce with a fingernail.
• Cut the squash from the vine, leaving a 2 to 4-inch stem to reduce the likelihood of rot during storage.

Curing Process

• Place the squash in a warm, dry area. Ideally, the temperature should be between 80-85°F (27-29°C) with good air circulation.
• Cure for 10 to 14 days. This allows the rind to harden, which helps protect the squash during long-term storage.
• If possible, leave them in the sun for an hour or two before bringing them in. While you’re at it, turn them occasionally so all sides get some sun.

Storage After Curing

Once cured, winter squash can be stored in a cool (50-60°F / 10-15.5°C), dry place for up to 6 months. Check regularly for any signs of spoilage, but if you’ve cured them properly, they should last a good while.

Onions

Onions, whether they’re yellow, red, or white, need proper curing to last through the winter months.

Harvesting Tips

• Harvest when most of the tops have fallen over and started to dry out on their own.
• Lift the onions from the ground and dry them in the sun for a couple of days. Be careful not to damage their skins, as this can lead to rot later.

Curing Process

• Spread the onions in a warm, dry, well-ventilated area, such as a porch or shed. They can also be hung in small bunches or placed on a screen.
• Cure for 2 to 4 weeks until the tops and necks are thoroughly dry and the skins make that paper-like rustling noise.

Storage After Curing

Once the onions are cured, cut off the tops, leaving about an inch of stem. Onions should be stored in a cool, dark place (ideally 35-40°F / 1-4°C) that has good air circulation. Properly cured and stored onions can last up to 8 to 10 months.

Garlic

Garlic is quite similar to onions, but with a few differences in terms of curing.

Harvesting Tips

• Harvest garlic when the bottom three to four leaves have turned brown. Avoid waiting too long, as overripe bulbs can split and spoil.
• Gently lift the bulbs from the ground, taking care not to bruise them. Brushing off most of the dirt, but don’t wash them under water.

Curing Process

• Lay the garlic bulbs out in a dry, shaded area with good airflow, or hang them in bunches using the stems. Avoid direct sunlight to prevent damaging the bulbs.
• Cure for 2 to 3 weeks, or until the outer skins are dry and papery.

Storage After Curing

After curing, trim off the roots and cut the stems to about an inch. Store garlic in mesh bags or other breathable containers at room temperature, ideally around 55-70°F (13-21°C). Properly cured garlic can keep for up to 6 months or more.

Sweet Potatoes

Sweet potatoes need more precise curing than some other crops, but they can last for months when done right.

Harvesting Tips

• Harvest sweet potatoes carefully using a garden fork, trying not to bruise or damage the roots as their skins are delicate.
• Handle sweet potatoes gently, as wounded areas can rot during curing or storage.

Curing Process

• Place sweet potatoes in a warm, humid place (80-85°F / 27-29°C and about 85-90% humidity) for 4 to 10 days.
• This step initiates the process where starches convert to sugars, improving their flavor while also toughening the skins.

Storage After Curing

After curing, move sweet potatoes to a cool, dark place with a consistent temperature of 55-60°F (13-15.5°C). Store them in a manner where they have good airflow around them. Under the right conditions, sweet potatoes can last up to 6 months.

Potatoes

Potatoes are staple crops that deserve careful curing to ensure they last through the winter.

Harvesting Tips

• Harvest potatoes when the vines have died back but before the first frost. This usually happens two to three weeks after the plants are thoroughly yellow and the foliage has died.
• Use a garden fork to lift the potatoes from the ground, being careful not to damage their skins.

Curing Process

• Brush off excess dirt and lay the potatoes out in a dark, well-ventilated area.
• Maintain a temperature of around 45-60°F (7-15.5°C) and a humidity level of about 85-90% during curing. Cure for 10 to 14 days.
• Darkness is crucial during curing to prevent greening of the potatoes. Green potatoes can be toxic due to the formation of solanine.

Storage After Curing

After curing, move your potatoes to a cool, dark place. The ideal storage temperature for potatoes is between 38-45°F (3-7°C). Potatoes may last anywhere from 4 to 6 months when stored properly.

Troubleshooting Common Curing Issues

Sometimes, despite your best efforts, issues may arise during the curing process. Here are a few common problems and their solutions:

Curing in High Humidity

Sharon, if you live in New Jersey, it can be quite humid during certain times of the year. High humidity can cause crops to mold or not cure properly.

• Use fans to improve air circulation in your curing space.
• If possible, cure in smaller batches in a room with controlled humidity levels.
• Avoid curing crops in a basement or other areas prone to dampness without adequate ventilation.

Curing in Low Temperatures

If the temperature dips too low, curing could take longer, or it may not be effective at all.

• Consider moving your crops indoors, perhaps to a garage or other enclosed space where the temperature is a little warmer but still within the ideal range.
• Use a space heater in larger curing areas to maintain a consistent temperature, but be cautious about overheating.

Harvesting for Immediate Use Versus Storage

If you plan to consume your harvest within a few weeks, rigorous curing may not be as necessary. However, if your goal is to store them through the winter, then proper curing is non-negotiable.

For fruits and vegetables that need to be eaten sooner rather than later, focus more on cleaning and storing them correctly for short-term use. With long-term storage, always err on the side of thorough curing, as this will save you time and effort down the road.

Final Thoughts…

Sharon, you’ve done an amazing job with your backyard farm, and it’s clear that you’re invested in making sure your harvest goes to good use. Properly curing your crops is the next step in ensuring that all your hard work pays off, allowing you to enjoy delicious, homegrown food through the winter months. Remember, each crop has its quirks, so follow the guide above to get the best results. Thank you for reaching out with your question, and happy curing!