We Are Building A Cellar In The Country

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Harvest storage

Recessed cellar

1. Roof.

2. Ceiling-overlap.

3. Insulation.

4. Laz.

5. Ladder.

6. exhaust pipe.

7. Gate valve.

8. Bin.

9. Shelving.

10. Boxes.

11. Home preparations.

12. Drainage tank.

13. Ground.

Our magazine has already talked about one of the types of cellars. Since there are a great many of them, I propose another option.

Before you start building any cellar, you need to determine the level of groundwater in a given place. They should be no closer than 0.8 meters from the bottom of the storage pit. If the groundwater is below this level, the cellar is completely buried in the ground, if it is high, it is necessary to build a semi-buried or even above-ground storage.

The groundwater level is determined in the spring, at the time when it is highest. To do this, on the site where it is supposed to build a cellar, they dig a narrow hole (pit) 2.5-3 meters deep. A small buried vegetable store is constructed as follows. A pit is dug 2.5 meters wide, 2 meters deep, 3-4 meters long, an overlap is made from thin logs or other auxiliary material on top. To protect the storage facility from freezing in winter, heat-insulating material (dry peat, sawdust) is poured onto the ceiling with a layer of 50-60 centimeters. A roof is erected above the ceiling from a slab, covered with roofing felt, with an attic room. A manhole with an insulated hatch and a staircase is made in the ceiling.

To remove warm and humid air from the cellar, a quadrangular exhaust pipe with a section of 20x20 centimeters is installed in the ceiling, positioning it above the passage. The walls of the pipe are made double, laying insulation between them (the simplest of them: glass wool and foam rubber). From above, the pipe should be covered with a visor to prevent precipitation from entering it. In the lower part of it, you need to build a valve so that you can close the pipe in case of a strong cold snap and stop ventilation of the cellar. In the storage, along one of the walls, a 1.1 meter wide bin is made for storing potatoes and root crops.

The walls and floor of the bin are made of boards with 2 cm wide slots. The floor is raised above the base of the pit by 10 centimeters. Along the other wall, racks are erected in three tiers. They are made from wooden blocks 0.8 meters wide with slots 2-3 centimeters wide. The distance between the tiers of the racks is 0.5-0.6 meters. × Gardener's handbook Plant nurseries Stores of goods for summer cottages Landscape design studios

During storage, the temperature in the cellar is maintained at the level of 1 … 2 ° C, the relative humidity of the air - 90-95%. They regulate the temperature and humidity of the air using a chimney. After the temperature in the cellar drops to the desired level, the pipe is closed and the ventilation is stopped. When the temperature rises, the hood is reopened.

The required relative humidity is also maintained by regulating the temperature. If this does not work out, then boxes with quicklime are placed to dry the air in the room, which is periodically replaced. You can increase the humidity by spilling a small amount of water on the floor.

However, it is not enough to build a cellar, you also need to know how to properly store vegetables. Potatoes, for example, are best kept at an air temperature of 2 to 5 ° C. If it drops below zero, the pulp will darken and a lot of sugar will accumulate in it. If the temperature is above 5 ° C, the tubers will begin to sprout. Maintaining optimal storage conditions will not germinate until April.

In the room where root crops are stored, the temperature should be from zero to -1 ° C, the relative humidity should be 90-95%. Carrots, parsley, sandwiched, are kept either in boxes with a capacity of 20-30 kilograms, or in pyramids. On the earthen floor, where there should be sand in a layer of 2-2.5 centimeters, the roots are laid so that they do not touch each other and are covered with a layer of sand of one centimeter. Beets, rutabagas, turnips, radishes are stored in bulk in bins, or boxes, or in the sand. It should be checked for putrefactive odors in the room.

Cabbage can also be preserved until the next harvest. The heads of cabbage should be suspended from the crossbeams or staggered, staggered upward in two or three rows. Cabbage loves high humidity - up to 98% and good air exchange. The optimum temperature is from + 1 ° С to -1 ° С.

From time to time, the cellar must be disinfected. Here is one way to do it: a month before the start of the new storage season, the cellar is treated with a solution prepared at the rate of 1 liter of formalin per 40 liters of water. After processing, the cellar is closed for 2 days. Then ventilated, dried and bleached with a solution of freshly slaked lime (2-2.5 kilograms per bucket of water). It is advisable to add copper sulfate to the solution (200 grams per bucket). Then the cellar must be dried.