Peak Ready:
Food » Preserving It

Most of our food is shipped hundreds, or even thousands of miles. Most of our food production relies heavily on petroleum-based products: fertilizers, herbicides, insecticides, fuel for machinery and equipment, even plastics for packaging.

Unlike our grandparents, many of us do not grow much (if any) of our own food. We also don't often get our food from nearby farms or producers. If petroleum costs rise drastically, all that could change...

Food: Preserving It

Food Storage:

Keeping Food Fresh
by Claude Aubert
This book describes Old World methods of preserving food. Instead of canning or freezing, which can be rather energy intensive, the book outlines in-ground or root cellar solutions, drying, lactic fermentation, preserving in oil, vinegar, and alcohol, preserving with sugar or salt, and even sweet-and-sour preserves.

Root Cellaring
by Mike Bubel and Nancy Bubel
How to effectively store fruits and vegetables in a root cellar, a basement, or even a closet.

Putting Food By
by Janet Greene
A classic on food preservation in all it's forms. If you know nothing about preserving food, this book will give you all the detail you need.