The proper storing of food is very important, because only by having good storage conditions can there be profit in buying in large quantities. It is desirable to have cool, dry, and well-ventilated store-rooms (page 583). Fresh vegetables, fresh fruits, and dried vegetables and fruits should be kept in such a storeroom, and should be so packed as to allow free circulation of air. The exceptions to this rule are sweet potatoes, which should be stored in a dry, warm place, and bananas, which should never be allowed to chill since this causes them to blacken. Staples, such as cereals, flours, sugars, and other dry products should be kept in dry, moderately cool, well-ventilated storage. Meat, fish, butter, and milk may be kept at a lower temperature, 36° F., or lower.

Low temperature and lack of moisture both tend to retard the growth of micro-organisms that cause spoilage. Most storage foods should be well matured before being stored and should be looked over at certain intervals for the removal of any decayed or spoiled portions.