Potatoes stored for 1) seed and 2) food

The best ways to store and preserve vegetables.
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PeasIntheRain
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Hi everyone,
My usual methods of storing potatoes are not working as well as I'd like in the warm wet winters of the PNW. I know they need to be in the cool and dark... but I'm still seeing a lot more sprouting than I'm happy with this early in the storage period. The sprouting is a problem both for food storage and for keeping seed potatoes through the winter.

I'm expecting to plant out seed potatoes mid-April but have concerns that the seed size (hens egg size) will be sprouted and withered by then.

What works for those of you also in warm areas with high humidity? A dug cold cellar isn't an option here as the soil is so wet through the winter; we don't have a basement for much the same reason. Our garage is not heated so has even higher humidity than the cool closet at the back of the house, where I'm presently keeping the potatoes in paper bags and boxes.

Thanks!
Willemijn
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I live in Rosedale so I am thinking same climate as you. I also contemplate my potato storage options...I store mine in our unheated garage in black crates with cardboard over top. I'd love a cool room or root cellar but it hasn't happened yet. When it gets really cold I bring the crates from the garage to my mudroom so the potatoes don't freeze. (learned that the hard way. One year my potatoes all froze in the garage).
I don't think you have to worry at all about how much your seed potatoes wither and sprout. Last year I had a batch of very withered and very sprouted seed potatoes. Every time I had an empty spot in my veggie garden I would shove a seed potato in that spot and they did amazing! It was a lovely way of using my space wisely while not having to over-think things since growing potatoes is so easy! I would not worry about the humidity of your garage...
PeasIntheRain
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Thanks, that's great to hear. So maybe humidity isn't why they're sprouting more than I'm used to...

May I ask how many months you have been able to keep potatoes safely for food? (Knowing that green potatoes are no longer safe for consumption) Thanks
Danoost
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We store potatoes in a cooler at 4C. It's dark and fairly dry. I've kept them 18 months in this environment.

Without a cooler, they store well in a garage provide the temperatures don't fluctuate too much. Keeping temperature between 2 and 10C is more important than humidity. I realize this can be a challenge. Cover with a jute sack or an old coat.

I agree with Willemijn, a potato is tough to kill. Unless, of course, they freeze. Seed them even if they produce long shoots.
Willemijn
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I am still eating my potatoes now and we will eat them as long as they last. If the potatoes get a little green, I just cut the green part off. I hate wasting!! I remember one year my potatoes were quite shriveled. I still used them for mashed potatoes or potato salad and it tasted fine!
PeasIntheRain
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Thanks, both. So I'm revising my idea that it was a humidity issue to just a simple temperature problem. Still adjusting to these warm winters...

@Willemijn , I agree with you on hating waste! I've eaten my fair share of potatoes having cut the green parts off. I had to read the primary science several times over a long period before I managed to change my mind and comprehend the risks of solanine -- as always, it's not just the facts but the whole mix of beliefs from our culture (I really struggled to 'waste' or to act in an elitist way by discarding part of a vegetable; at least the compost bins make it not a true discard!). I'm now more cautious, and I avoid consumption of any green part and any part of a potato that has turned green over the majority of its surface.
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