A modern and convenient way of preserving food is using the freezer. Over the harvest season we fill our family freezers with an abundance of veggies, fruits and meats for the winter in addition to what is dehydrated, fermented, on the canning shelf and in the root cellar. Although freezing is a very handy method, it does require having a freezer(s) and a reliable source of electricity. I’m always a tad nervous about power outages when our freezers are full, but we do have a generator for short term back up. Continue reading
DIY: Preserving Food in the Freezer
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Continuing in our food storage series, we are going to look at some of the easiest options for keeping food for the winter months. The “easy” part is that there is zero processing necessary for the produce – it is just a matter of creating the perfect storage environments. 
Welcome to the first post in Lehman’s food preservation series!
The day we installed our brand-new 
Larder may not be a familiar word in our modern times, but it was a very important thing in your great-great grandma’s day. It was the stash of food that families pickled, smoked, salted and preserved for the winter months ahead. A well stocked larder was often essential for survival for the pioneers since many times they lacked the luxury of a grocery store they could frequent if their supply ran short. 
We all know that having a well-stocked pantry is an important aspect of being prepared, but what food should you stock? What’s best when you have no refrigeration? What will last on your shelves?
