Can I Store Canned Goods In A Root Cellar?

“Hi, I’ve been canning food for a while and I’m stocking up on jarred veggies and jams like crazy! However, space has become an issue in my house. I’ve got a small root cellar, and I was wondering if I can store the canned goods down there. Do the dampness and temperature changes pose a problem? Thanks so much for any advice!” Thanks, Sarah, Toronto, Canada.

Can I Store Canned Goods in a Root Cellar?

Hey Sarah! This is a great question. As a fellow canner myself, I totally understand the space issue you’re running into. I think every home preserver, at some point, has piles of pickles, jams, and salsas threatening to take over their kitchen! The good news is, yes—you definitely can store canned goods in a root cellar, but there are a few things you’ll want to keep in mind to make sure your delicious homemade preserves stay, well, delicious.

Why a Root Cellar Is a Good Storage Option

First off, let’s talk about why you might even want to store canned goods in a root cellar. Root cellars have been used for centuries as natural refrigerators. They offer cool, stable temperatures that can extend the shelf life of all sorts of foods, from potatoes to apples—and yes, even canned goods.

Ideally, your home-canned jars want to be kept in a dark, cool, and somewhat consistent environment. Root cellars, if maintained well, can fit the bill for sure. The coolest part (no pun intended) is that root cellars typically stay around 32 to 40 degrees Fahrenheit (0-4°C) year-round, which slows down any kind of bacterial growth and helps keep food safe.

What You Need to Watch Out for in a Root Cellar

Now, here’s where things get tricky in your question, Sarah. While root cellars can be fantastic, **dampness** and **temperature fluctuations** can be an issue. You mentioned a concern about dampness, and you’re spot on to be cautious of it.

Here are a few specific areas to watch out for:

• Humidity: While root cellars are designed to maintain a moist environment to keep root veggies fresh, too much moisture can cause the metal lids and rings on your jars to rust. Rusted lids, in particular, can compromise the seal on your jars, which is dangerous. The jars themselves are usually fine with a little dampness, but the metal parts? Not so much.
• Temperature Swings: You need to keep the space as steady as possible in terms of temperature. Sudden changes might crack the glass jars or make the canned contents spoil prematurely. A properly insulated root cellar can help ensure you’re not getting wild swings, but it’s something to test.

If your root cellar tends to get a bit damp, consider placing some desiccants (those moisture absorbers) near your jars. Or, what’s worked for me is to elevate the jars off the floor on a rack or pallets and to use those plastic or rubber-coated wire shelving units to protect the metal parts of the jars a little more from moisture. It’s nothing fancy, but honestly, it works wonders!

Ideal Storage Conditions for Your Canned Goods

So how do we make the cellar work for your canned goods? There are a few ideal conditions to aim for:

• Temperature: Keep things between 50°F (10°C) and 70°F (21°C) for the best shelf life. Too hot, and you risk spoiling. Too cold, and glass freezes or seals could break.
• Darkness: Light is not a friend to stored food. A dark root cellar will help food last longer since light can trigger the breakdown of vitamins and shorten shelf life.
• Air Circulation: Ensure there’s proper ventilation to avoid mould and mildew in the space. Old, sealed root cellars without airflow can get a bit musty.

Luckily, most root cellars naturally lean towards these conditions, but it’s always good to do a yearly check of the temperature and humidity with a basic hygrometer and thermometer. If the spot by the door tends to get warmer or colder, just rotate out your jars a bit so nothing’s sitting in a bad spot for too long.

How to Organize Your Jars in a Root Cellar

Organization is key in any food storage setting, and it’s especially true when it comes to root cellars. This was a big one for me when I first set mine up—you don’t want to be running down to grab pickles and knocking over jars of jam in the process!

Here’s what I’ve found works well:

• Use Shelving: This one’s a no-brainer, but trust me, good shelving is a must. I like keeping the heavier stuff on the bottom (think beans, tomato sauce), and lighter jars higher up.
• Label Clearly: Whenever I can something, I make sure to label both the type of food and the date it was canned. Root cellars get dim, so using brighter ink or even some glow-in-the-dark stickers on your jars can be a game-changer when you’re hunting for something in a hurry.
• Keep Like Foods Together: Seems obvious, but grouping food types together saves time and avoids knocking around other jars as you search. It also helps you rotate older stuff to the front for quicker use.

Certain Foods That Love Being in a Root Cellar

There are some items that are basically made for a root cellar, even if they’ve been canned. If you’ve got a bunch of home-canned root veggies—think carrots, beets, potatoes—they’ll probably be really happy down in a root cellar. The natural airflow, steady temps, and darkness make it ideal for these kinds of foods.

Pickled veggies and fruits often do well in root cellars, too, as long as the lids are well-sealed and protected from moisture. The vinegar in pickled items tends to make them pretty hardy anyway, so they’re great candidates for a cellar.

Things to Be Careful About

Now, not all canned goods love the root cellar quite as much. Foods like jams and jellies are a little fussier about fluctuations in temperature. If your cellar gets too damp, you might run into issues with condensation inside the jars, which can cause bacteria to grow. Same goes for things like canned meats—they’re better off in a higher, drier area, even if the temperature is a tad cooler.

So, it might be a good idea, Sarah, to read the room and maybe split your canned foods between the kitchen pantry and the root cellar, depending on what you’re working with inside the cellar.

Troubleshooting: Too Much Moisture in Your Root Cellar

What to do if your cellar is a bit on the “wet” side? This happens to a lot of us. I’m in Utah, which is pretty dry, but when rainstorms hit, even my root cellar gets a bit soggy. Here’s what’s helped me:

• Mildew/Spores: Clean the root cellar at least once a year, preferably with a mild bleach solution or vinegar to kill off any mold or spores growing in tiny cracks.
• Fans or Dehumidifiers: If ventilation alone isn’t cutting it, run a small fan or an energy-efficient dehumidifier to keep moisture levels more controlled.
• Cover Surfaces: Use plastic mats or silicone-based covers to protect the shelves from rusting and keep jars separated from pooling water on the floor.

Benefits of Storing Canned Foods in a Root Cellar

If the conditions are right, a root cellar offers some pretty fantastic benefits for your canned stockpile:

• It frees up valuable space in your kitchen and pantry.
• Extends the shelf life of certain foods that are heat-sensitive.
• Offers an organized, less messy way to store large quantities of preserved goods.
• Right temperatures in a root cellar help the flavors of jarred foods (like pickles) mellow and actually improve over time. Ever tried a pickle you canned two years ago? If stored properly, it’s a funky, delicious surprise!

Final Thoughts…

Sarah, you’re on the right track by thinking about your root cellar for extra storage space. It’s definitely a great option when maintained properly, and with a bit of organizing and some moisture control, your canned goods can stay safe and delicious for quite a while. Keep tabs on the humidity, label your jars well, and use that space to your full advantage. Thanks again for reaching out, and happy canning!