Preservation dramatically extends shelf life. Without a refrigerator, traditional methods are vital for survival.
🌡️ Drying (Dehydration)
Removes water – microorganisms cannot grow.
- Sun drying: Fruit, vegetables, herbs on wire rack
- Smoking: Fish, meat – preserves + flavors
- Oven drying: 50-60°C with door propped open
- Shelf life: 6-12 months with dry storage
🧂 Salting & Curing
- Salt draws water from tissue
- Curing salt (with saltpeter) for pink meat
- Ham, bacon, salmon classically cured
- Shelf life: Months to years
🍯 Canning & Boiling
- Jars with rubber ring and clamp closure
- Boil 20 minutes at 100°C (water bath)
- Fruit, vegetables, soups, meat
- Shelf life: 1-2 years
🍶 Fermenting
- Lactic acid bacteria preserve vegetables
- Sauerkraut, kimchi, pickled vegetables
- No power needed – just salt and time
- Shelf life: 6-12 months
❄️ Cooling Without Power
- Zeer pot: 10-15°C in summer
- Ground fridge: 1m deep, insulated
- Evaporative cooler: Clay pot + wet jute
- Ice block: Freeze in winter, store in cellar
📊 Shelf Life Overview
| Method | Material | Shelf Life | Effort |
|---|---|---|---|
| Drying | Fruit, vegetables, herbs | 6-12 months | Medium |
| Smoking | Fish, meat | 2-4 weeks | High |
| Salting | Meat, fish | 6-12 months | Medium |
| Canning | Fruit, vegetables | 1-2 years | Medium |
| Fermenting | Vegetables | 6-12 months | Low |
| Freezing (emergency power) | Everything | 3-12 months | Low |