Preservation Of Food: What To Do In The Case Of Electric Failure

In the case of a worldwide power outage, what would you miss the most? Most people would immediately think of their phones and computers – after all, they help keep us connected to our loved ones. But communication can return and thrive with pre- technological modes, namely letter writing. It is our daily survival that is threatened without electricity to power the machines that keep our food and water fresh: very few people use non- purified water straight from its source, or preserve food other than in a refrigerator. In a dystopian future, what would you have to do to preserve food and drink? Read on and find out.

Alcohol Reigns Supreme over Water

Back in the Middle Ages, people drank more alcohol than water because they did not know that boiling it could make water safe; all of their waste was discarded into rivers and streams so they rarely drank out of them. Without electricity, urbanites will need alternative sources of water as purification and distribution systems wouldn’t work. Alcohol on the other hand, could be stored in oak barrels etc. without fear of being polluted. If you are looking for oak wine barrels for sale you have to make sure the quality.

Store as much water as you can and boil it before you drink it. Use crushed fruit to distil alcohol and drink it as diluted as possible. Find wooden containers like oak barrels, mortars etc. to store them as the liquid won’t react adversely as it ferments. 

Dry Your Meats and Fruits

Dried meats and fruits last longer so find a way to lay them in the sun without spoiling. Cut meat into small strips to make drying faster and lay them on stones. The stone will heat up in the sun, expediting the process. Don’t lay them out if the air is too humid – the moisture in the air will only spoil the meat and/or fish. Fruits dry faster when they have been split open and their seeds taken out. Remember that not all fruits are designed for drying. Citrus fruits such as oranges and limes can be dried but make for sour eating whereas dates, cherries and peaches can be dried without a problem.

Salted and Patted Down

Salt was an extremely important commodity in the olden days not because it enhanced the taste of everything but because it was a natural preservative, and unlike sugar, could be easily manufactured. Fish and meats dry better and quicker if salted, and even when not dried, can still be kept for longer than usual when salted. If you’re salting fish, it’s better to remove the head, fins, and tail, split the fish in two and rub salt inside and outside the fish. Another way is to scour lines along the fleshy sides and rub salt into them. Meats should be squeezed well to rid it of excess moisture and rubbed with salt.