Welcome to the Monthly Insider for October 2018 (Volume 2, Issue 10). This month’s topic is Food Preparation & Storage.
The first modern grocery store, as we know them today, was started in 1916 in Memphis, Tennessee – and it was a Piggly Wiggly. Now, if you’re not from the South, you probably have not had the pleasure of shopping at the Pig. The modern grocery store was a cog in the wheel that moved people from an agrarian lifestyle, close to the production of the food they consumed, and to working in cities in factories or other jobs.
This change in lifestyle was also the beginning of the loss of knowledge and skills that people relied on for centuries before. Modern food is often highly processed, packed with preservatives and generally grown far from the people that will eventually consume it. Prior to this development, people grew their own food. They canned it, cured it, smoked it and dried it. Today, the average person can do none of this. And worse yet, they have no interest in doing it.
In this edition of the Insider, we’ll discuss food preservation techniques. Everything from the oldest method, drying, to the most technologically advanced process, freeze drying. Whatever method you choose, start now and retake control over your food preservation.
You can download the Food Preservation and Storage PDF by clicking here.
If you prefer to view the information in web site form, you can do so as well. Each section is linked below.
- Food Storage and Preservation
- Freeze Drying
- Smoking Meat and Fish for Preservation
- Salt Curing Meat
- Jerky Made Easy
- How to Track Food Inventory
- Ideal Storage Conditions for Survival Foods
- Food Storage Systems
- Making Jams and Pickling
- Mylar Bags and How to Use Them
- Hidden Costs of Freeze Dryers
- How Long Does Common Store Bought Food Last?
- How to Keep Frozen Food Longer During a Power Outage
- Vacuum Sealing
- Dehydrating Food
- Basics Needed to Start Canning
- Budget Friendly Ways to Store Food
- Water Storage Do’s and Don’ts
- New Gear Releases
- What We’re Reading Now