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Tag Archives: Food Preservation

  • What Should I Do?
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    Storing your Harvest in a Root Cellar

    The right setup and conditions for proper storage
    by Phil Williams

    Monday, January 19, 2015, 5:51 PM

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    When it comes to storing your harvest, you have a couple of options. Freezing, dehydrating, canning, and storing fresh in a root cellar. I prefer freezing berries, corn, beans, peppers, peas, tomato based vegetable soup and eggplant. I like to dehydrate my herbs, early season apples and pears. Canning is great for pickles, tomato based soup (which can also be frozen), and beets. The root cellar is a great place to store your late season fruits, root vegetables and pumpkins for the winter. Onions, carrots, potatoes, parsnips, turnips, cabbage, pears, and apples do well in a root cellar.

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  • What Should I Do?
    Shutterstock: BW Folsom

    Methods for Preserving Your Own Meats

    Adding meat to your food storage and deep pantry
    by bgarrett

    Monday, April 28, 2014, 9:31 PM

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    Meat always seems to be a popular item in food storage. It packs essential nutrients like proteins, iron, zinc, Vitamins A, Vitamin B and Vitamin D. However, having a long-term supply of meat can be tricky. How do you get it to last?

    There are a few options when preserving meats. Methods like salting, brining, canning, freezing and dehydrating are great options to help you keep meats available  for future meals.

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  • What Should I Do?
    Solar Dehydrator Heat Collector

    Building a Solar Dehydrator

    A DIY food preservation project
    by harmonyguy

    Wednesday, January 16, 2013, 8:13 PM

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    This is a story of one of the steps my family has taken towards increased resiliency, including actions taken to build a more sustainable lifestyle and invest in our food security.  My family lives on mostly a vegetarian diet. We currently grow a large garden and plan to grow most of our food for the full year. Growing a year's worth of food brings up many questions, but the most critical one is how do we preserve the bounty of our garden?  Of methods that I know of, one can dry, ferment, can, or use cold storage. Canning heats the food and takes away some of the nutrients. Not all foods can be stored in cold storage (but I am working on this, as well). We have an Excalibur dryer but find it takes forever to dry things and the electricity to match.

    So I decided to build a solar dehydrator. After researching different design ideas, I went with a design that I could use some recycled materials and materials left over from other projects, plus some new. I also wanted a high-capacity design that could dry a lot of food at once. This design has a heat collector and a tower.

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  • What Should I Do?
    Dan Jablow, founder of Jablow's Meats

    Preserving Meat By Curing and Smoking

    And how to make your own Bacon - DIY Style
    by DanJablow

    Friday, July 22, 2011, 1:09 AM

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    In a future defined by increasingly expensive and/or scarce energy, food preservation skills will take on heightened importance. What if prolonged, unpredictable blackouts cause your refrigerated food to spoil frequently? Or rising inflation threatens to make tomorrow’s staples substantially higher than today's?

    This article provides an introduction to the two most widespread techniques for preserving meat – curing and smoking – which have been practiced since ancient times. They’re often used in conjunction with each other. In this post, I’ll explain the basic science underlying each and how they enable you to vastly extend the storage life of your meats while eating healthier at the same time. We’ll end with a practical recipe that anyone can follow, regardless of prior experience in the kitchen.

    For this exercise, we’re going to focus on everybody’s favorite meat: bacon

     

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  • What Should I Do?

    Food Storage Made Easy

    Visit a Mormon cannery
    by Adam Taggart

    Sunday, March 27, 2011, 4:43 AM

    33

    The events in Japan – stripping grocery shelves and leaving thousands of families without food, water, electricity, or sanitation – provide us with grim motivation to assess our own levels of personal resilience. How prepared are you if a similar disaster (natural or man-made) were to suddently strike where you live?

    I, for one, still have more gaps than I would like. Like many folks, I've been genuinely intending to get around to filling them soon, but noble plans have little value the moment after the unexpected occurs. As Chris often says, it's immeasurably better to be a year early with your preps than a day late.

     

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