|*Before storing, cure garlic, onions, pumpkins, and winter squash in a dry, warm spot (about 80˚F) for two weeks.
General storage tips: Select mature, unblemished fruits and vegetables for storage, and handle them carefully. Check the condition of stored produce periodically and remove anything that appears to have spoiled. Do not store apples, which release ethylene gas, with vegetables. Produce in storage should not be allowed to freeze.