It seems every recipe for canning/preserving I see says to keep the resulting product in a cool, dry space--how cool and dry are we talking here? I live in a 2nd-floor condo, so I don't have a basement or a garage, and my fridge and freezer are already packed full of the bounty I've received from my CSA, so I'm looking for other ways to preserve what I'm getting, so I don't have to give or throw the surplus away. (Oh, and I don't really have room for an extra freezer, much as I'd love to get one.) Any ideas/advice?