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Farmers are harvesting their crops in their fields and home gardeners are doing the same, often with extra that needs stored for winter. Horticulturists with Iowa State University Extension and Outreach advise it’s best to cure winter squash before storing. To cure it, which hardens the skin, put it in temperatures of 80 to 85 degrees with a relative humidity of about 80%. Once it’s cured, store it in a cool, dry, well-ventilated spot.

Sweet potatoes should be cured for one week at a temperature of 80 to 85 degrees and relative humidity between 90 and 95%. After they’re cured, store sweet potatoes at 55 to 60 degrees with relative humidity about 85%. If they’re stored above 60 degrees they may sprout. Also, if properly cured and stored, sweet potatoes can be stored for four to six months.