Food Preservation Without Power

Objective

Extend food life when the fridge is down using safe, proven methods.

Short‑Term

• Cooler with ice: Keep closed; raw below, cooked above.
• Evaporation cooler: Clay pot‑in‑pot in dry climates; shade + airflow.

Traditional Methods

• Salt/sugar curing: Draw moisture out; suitable cuts only.
• Pickling/fermentation: Acid and salt create hostile environment for spoilage.
• Dehydration: Sun/air or low‑temp oven; store in airtight containers.

Safety

• Follow tested recipes; wrong salt or acid levels are unsafe.
• When in doubt, throw it out—botulism is not negotiable.

Real Example

Neighbors dehydrated garden produce on screens and pickled cucumbers; zero waste during a 5‑day outage.

Checklist

• Non‑iodized salt, vinegar
• Clean jars/lids
• Drying racks

Contingencies

• No sun → low‑temp oven or car‑dashboard dehydration with windows cracked.

After‑Action

Note which foods preserved best and keep those supplies stocked.

← Previous | All Articles | Next →