The most natural and the easiest way of saving vegetables and fruits for winter use is to store them. Nature has decreed that certain of the vegetables should keep from the end of one growing season to the beginning of the next, either to renew directly the life cycle, as in the case of the potato, or to furnish protection for and sustenance to the sprouting seedling, as in the case of squashes and apples. Such perennial roots as carrots and parsnips complete the all-important job of seed production for the second season.

Storage can be used successfully, however, only for crops of this kind, and only where sufficient room and the proper conditions for keeping are available. For these reasons storing alone will not make it possible to have a complete winter larder, and stored products should be supplemented by the other methods of food saving already described. As a general rule, however, where storing is possible it is the most economical and the most satisfactory way of saving vegetables or fruits for winter.

While, as already stated, the list of things which may be saved by storing does not cover the whole garden, nevertheless it does include many more things than usually are saved by this method. This will be seen from the list of vegetables which may be saved, given in the latter part of this chapter. All of these things can be kept for some time after they would naturally perish in the garden, the great majority of them until well into the new year.