Pickling is likely one of the easiest ways to preserve fresh produce.  This process has been used as a means of food preservation for over 4,000 years going back to the time of the ancient Mesopotamians. Food was pickled and used for long journeys especially by sea. 

The term pickle is derived from the Dutch word “pekel” or the northern German word “pokel” meaning salt or brine, which are two components important to the process.  These days in the U.S. and Canada the word “pickle” almost exclusively refers to pickled cucumbers. However, the end product of any food that is preserved by a pickling process is referred to as a “pickle”.

Pickling preserves food by anaerobic (without oxygen) fermentation. Consequently, this is typically done in either a salt brine or in vinegar. The brine creates an acidic environment which inhibits the growth of bacteria. Consequently the food does not need to be completely sterile.

In addition to vinegar there are often a variety of herbs and spices ...

Processing and preserving your own food has many advantages. Like any other form of food preservation, home canning is perfectly safe if practiced properly. Being careful to follow recommended guidelines and recipes will ensure that your family enjoys healthy, delicious home preserved foods. This method of food preservation is my personal favorite because there is so much you can do. 

Some people have the opinion that modern food preservation methods have largely reduced the need for home canning. They also question why it is even necessary. Furthermore, many people are concerned about the safety of home canning. With all of these concerns in mind, why would you do it when you can simply purchase canned food from the supermarket? 

Continue reading to find out the answer to that question.

TABLE OF CONTENTS

1) 15 REASONS TO HOME CAN YOUR FOOD

2) DISADVANTAGES TO HOME CANNING

3) HOW DOES CANNING PRESERVE FOOD

4) CANNING METHODS

5) PREPARATION FOR CANNING

6) BOILING WATER BATH CAN...

As you likely know by now, being in control over your food supply is a vital part of self sufficiency.  In an effort to provide my readers with as much information as possible, this Guide to Dehydrating Food is part of a series of posts on various methods of food preservation. There is a lot of information here so I have provided a clickable table of contents.  Enjoy!

TABLE OF CONTENTS

1) INTRODUCTION TO DEHYDRATING FOODS

2) ADVANTAGES AND DISADVANTAGES OF DEHYDRATING FOOD

3) PREPARING FOOD FOR DRYING

4) SEVEN METHODS FOR DEHYDRATING FOOD

5) BEST METHOD OF DEHYDRATING FOOD

6) COMPARISON OF COSTS AND ELECTRICAL REQUIREMENTS

7) HOW TO CHOOSE A FOOD DEHYDRATOR

8) WHAT FOODS CAN BE DEHYDRATED

9) FOODS NOT SUITABLE FOR DEHYDRATION

10)KEYS FOR SUCCESSFUL FOOD DEHYDRATION

11) FAQS ABOUT FOOD DEHYDRATION

12) ADDITIONAL REFERENCES FOR DEHYDRATING FOOD

13) ADDITIONAL POSTS OF INTEREST

Introduction to Dehydrating Food

There is evidence that some cultures dried foods as early as...

Freezing food is one of the easiest methods of preservation for the homestead. Due to the small learning curve this is an easy way to preserve food. Additionally it does not require a huge investment in equipment. Furthermore, modern refrigerators are already equipped with small freezers.  However, if you really want to store a decent amount of frozen food, invest in a chest freezer.  

Many types of foods are amenable to freezing.  It is simply a matter of proper packaging and sometimes a little pre-freezing preparation.  Freezing foods is likely the least labor intensive method of food preservation. That is the advantage. However, there are also disadvantages. 

Most methods of food preservation have a limited shelf life and this includes freezing food. This is especially true of meat. If you have ever tried to eat a piece of meat that has been in the freezer for 2 years you know what freezer burned meat tastes like.  It is still edible but not very palatable. In my experience, game ...

When I started living off the grid in 1996, my technology options were limited.  However, since that time, there have been many advances that make an off grid life much easier.  This is especially true when it comes to off grid refrigeration. Not only have appliances become much more efficient but there are also many more options. Two of the most common options for off-grid refrigeration are propane and electric. But how do you choose?

The decision between these two appliances should begin with a comparison of efficiency and the long term cost of operation. For the sake of comparison, I will discuss the energy consumption of an 8 to 10 cubic foot refrigerator. Household refrigerators range in size from 8 to 30 cubic feet.  An 8 to 10 cubic foot unit is sufficient for two people. Add about one cubic foot for each additional family member. 

Now let’s get started with our choices for off grid refrigeration.

Propane refrigerator

Unlike the electric refrigerator which uses a coolant, th...

It just makes sense to have extra groceries around the house. Those extra supplies will be useful in the event of a disaster or any other unexpected events that just seem to be a part of life.  Consequently, it is important have a food storage plan. Besides, it is an easy first step toward self reliance and becomes especially valuable in an emergency situation.

I grew up with two working farms in the family. We always had a large walk-in closet that was well stocked with home canned goods, extra dry goods, and other basic supplies. This was a normal part of being self sufficient.  In my opinion, it is similar to having an insurance policy.

In our modern age most people have either lost the desire or simply do not even see the need to have a food storage plan.  However, such a plan is one of the most basic and easy steps toward self reliance.  Simply consider what happens to millions of people every time there is a major weather event. This should be enough evidence to demonstrate th...