Chapter 22 · Pantry and cooking without power
22.11 Preserving without a refrigerator
During a blackout it is not the time to start preserving: eat what is in the refrigerator and freezer first according to the rules in chapter 6 (4 hours for a closed refrigerator; 48 hours for a full freezer, 24 if half full). The methods below are for normal times, to prepare your pantry, or for a long collapse (chapter 23).
| Method | What it's for | Safety rules |
|---|---|---|
| Dehydrating (dehydrator, low-temperature oven, or sun) | Fruit, vegetables, jerky | Meat: the USDA says to heat it to 160 °F (71 °C), and poultry to 165 °F (74 °C), before or at the start of drying. Fruit and vegetables should end up brittle or leathery with no moisture. Store in airtight jars in a cool place. |
| Salting or curing | Meat and fish | Requires tested recipes and exact curing salts. It leaves a lot of salt and causes thirst. With little water, a bad idea. Do not improvise. |
| Water-bath canning | Acidic foods only: fruit, jam, pickles, tomatoes with added acid | Use recipes from the National Center for Home Food Preservation (NCHFP) or the USDA, with exact times. |
| Pressure canning | Low-acid foods: vegetables, beans, meat, soups | The only safe way for these foods (NCHFP). Never in a water bath, in the oven, or with untested internet recipes. |
| Pickling | Cucumbers, chiles, vegetables | The vinegar ratio from the tested recipe; do not dilute it. |
