Cook in Vacuum bags.
Smoked, in Brine, in Salt.
Cook in Vacuum bags.
Smoked, in Brine, in Salt.
Jars. Underground storage cuts down on problems as well.
Canning is probably your best bet.
is often used for preserving food. You could also meat. And then there is always
We pretty much replied the same thing at the same time :P
When using salt for preservation get the pickling salt, it has the correct acidity and won't turn your food weird colors. It also keeps vegetables crisp longer.
Pickling salt is simply sodium chloride, there is no acid added. Table salt on the other hand has anti caking or flow agents added as well as iodine, and it's the iodine that discolors vegetables.
/\ what he said, I stand corrected.
Good to know
canning
If it's for shtf you could get a dehydrator.
I was thinking about getting one. Is there a dehydrator that doesn't ruin the taste of food?
Check this one out
Freeze Dry is the way of the future. 20-25 year shelf life with 99% nutrients.
Depends if you dislike things like apple leather and jerky.
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