🚨 Without power, food spoils quickly.
Preservation is the knowledge that makes the difference between survival and hunger.
1. Preservation Methods Overview
| Method | Shelf Life | Advantages | Disadvantages |
|---|---|---|---|
| Canning | 2-5+ years | No refrigeration, robust | Heavy, can opener needed |
| Drying | 1-2 years | Light, compact | Water needed for preparation |
| Canning/Boiling | 1-2 years | Fresh, tasty | Glass, vacuum needed |
| Curing/Smoking | Months | Meat/fish preserved | Experience needed |
| Fermenting | Months-years | Probiotic, healthy | Susceptible to mold |
| Waxing/Olive oil | Weeks-months | Simple, cheese/vegetables | Limited shelf life |
| Vacuum sealing | 2-5x longer | Freshness remains | Device + foil needed |
2. Canned Goods – The Classic
- Shelf life: At least 2 years, often 5+. Can undamaged = safe.
- Check: Can bulging? Smells odd? Rusting? → Throw away!
- Opening: Can opener, multitool, or flat stone (rubbing)
- Nutritional value: Almost equivalent to fresh (Vitamin C suffers slightly)
- Varieties: Vegetables, fruit, meat, fish, beans, lentils, soups, complete meals
3. Drying / Dehydrating
Remove water = stop bacteria:
- Sun: Dry fruit slices, herbs, vegetables at 30°C+ (1-3 days)
- Oven: 50-70°C, door slightly open (moisture escapes)
- Dehydrator: Efficient, even, 8-12 hours
- Dried fruit: Apples, pears, bananas, apricots, raisins
- Vegetables: Peppers, tomatoes, zucchini, mushrooms, onions
- Meat: Beef jerky (slice thin, marinate, dry)
- Storage: Airtight, dark, cool. With silica gel desiccant.
4. Canning (Preserved Foods)
- Jams: High sugar content preserves (60%+ sugar)
- Vegetables: Vinegar or brine (lower pH = stop germs)
- Canning machine: Glass + rubber ring + clamp closure, 90°C/20-30 min
- Shelf life: 1-2 years in dark, cool storage
- Check: Lid bulging? Liquid cloudy? → Throw away!
5. Curing and Smoking
- Curing: Rub meat in salt + curing salt, store 1-2 weeks cool
- Smoking: Cold smoking (20-25°C, 12-48h) or Hot smoking (>60°C, 2-6h)
- Shelf life: Cured goods: months. Smoked goods: weeks-months (cool, airy)
- Wood: Beech, oak, alder, fruit wood (never conifer! Resinous!)
6. Storage Tips for Emergency Stock
- Temperature: 10-15°C optimal. Avoid temperature fluctuations.
- Humidity: Dry! Moisture = mold, rust, germs
- Light: Store dark (light oxidizes fats/vitamins)
- Airtight: Storage cans, Mylar bags with Oxy-Sorb, glass
- Pests: Stock protection: bay leaves, cedar wood, neem oil (natural)
7. Checklist: Preservation
- ☐ Can opener (2 pieces – one can break!)
- ☐ Canned goods (vegetables, fruit, meat, beans)
- ☐ Dried fruit and nuts
- ☐ Rice, pasta, oatmeal (airtight)
- ☐ Salt, sugar, oil, vinegar (natural preservatives)
- ☐ Canning jars + rubber rings (if self-canning)
- ☐ Vacuum sealer + foil (optional)
- ☐ Mylar bags + Oxy-Sorb (long-term storage)