February 03, 2012

How to Cook - Vegetables - Fresh Food Storeage - SHTF - Survival Homestead - Learn to Cook -

The reason we don’t eat at home is we don’t know how to cook.  Homecooking is a lost art, with an unfair stigma, mainly because it doesn’t produce money but it can quickly turn your life around.  It drastically reduces packaging and the pollution that creates, it vitalizes and heals your body, nurtures your loved ones, conserves money and enables you gain control of the security of your food in these uncertain times.

Fresh herbs and salad greens, celery, beets, chard, herbs, broccoli, cabbages, carrots and turnip must be stored in the refrigerator to preserve freshness.

1. remove immediately from any plastic bags
2. cut off tops from root vegetables
2. don't wash, store dry as possible (clean prior to use)
3. line the crisper drawer with newspaper or paper towel
4. store them in fridge for 3 or 4 days

For optimum nutrition, always use your vegetables when they are freshest.  That broccoli might look fresh sitting in your crisper for a week, but the unseen qualities for health diminish over time.  The best broccoli is the one you picked and ate while walking in the garden!  Storing and preserving food ensures continued nutrition during the winter when fresh food just is not available locally.  They really are only fresh for eating for only a few days after purchase.  Knowing in advance how to preserve for another time can be very prudent.

Store potatoes, onions, oranges, bananas, cucumbers, avacodos, apples, tomatoes, squash and garlic in a cool dry spot in the kitchen. Baskets or cardboard boxes are perfect for this.  Don't store them together in the same container. Food that is not in perfect condition will not keep long and should be used right away.  Otherwise, these vegetables can keep up to a few months.

Tip:  Keep apples separate from everything else in a cool room like the porch, they put off a gas which causes fast ripening.

Additional foods that can be stored in a dark, cool cupboard without refrigeration, this includes ketchup, mustard, dry grains and flours, sugar and honey, spices, salt, vinegars, dried foods, canned food, nuts and seeds, and cooking oils.

Always store open pickles, dressings, eggs, cheese, yeast, dairy products, meats and leftovers in the fridge. 


  1. straight to the point and pragmatic !!!
    thanks ruth

  2. Again .. such common sense and good advice you have given ..that which is no longer taught at home or even in home economics at school. I'm reading through a cookbook from 1887 (The White House Cookbook) that has so many good food preparations .. and this before the advent of the modern refrigerator. Here's a great link for viewing entire early American and European cookbooks ..

  3. This comment was in my spam - urrgg - thanks for the awesome support and excellent link - peace