Specialized & Traditional Methods
6 articles
How to Use Salt-Curing for Long-Term Meat and Fish Storage
Salt-curing preserves meat and fish for 6 to 12+ months without refrigeration by drawing out free…
The Traditional Method of “Potting” Meat in Fat (Confit)
The traditional method of “potting” meat in fat, historically known as confit or potted meat, preserves…
How to Store Carrots and Beets in Sand Boxes
Storing carrots and beets in damp sand preserves root crops for 4 to 6 months by…
The Science of Root Cellaring: Humidity and Airflow Requirements
Operating a root cellar relies on managing three environmental metrics: temperature, relative humidity, and active air…
How to Build a DIY “Zeer Pot” (Evaporative Cooling) for Off-Grid Storage
Refrigerating produce and temperature-sensitive food without electricity requires an understanding of thermodynamic principles. A Zeer pot,…
Traditional Storage: Root Cellars, Curing & Fermenting
Traditional food preservation relies on manipulating natural environmental controls, such as moisture levels, osmotic pressure, ambient…