How They Preserved Food Without Refrigeration in 1919

Before refrigeration, pressure canners, and electricity existed in every home, people still managed to store food year-round without it spoiling. In 1919, a public manual titled “Preservation of Food” was released by the Province of British Columbia, offering families a comprehensive guide to food preservation that did not rely on modern technology. Compiled by Olive E. Hayes, this book encompasses decades of knowledge on how to safely can, pickle, ferment, and dry a wide range of foods, from garden vegetables to meat and fruit.

At Micro Freedom Living, this kind of forgotten wisdom is more valuable than ever. If you’re serious about self-sufficiency, off-grid preparedness, or want to learn fundamental skills our ancestors used to survive, this guide is a goldmine. In this post, we’ll walk you through the actual methods taught in 1919—including cold-pack canning, intermittent sterilization, fermentation, brining, and old-school drying techniques—along with tips for applying them in a modern off-grid or homestead setting.

Past food preservation methods are more than relics of the past—they’re part of a toolkit for food freedom.

I. Why Food Spoils—and How They Stopped It

Before modern preservation, spoilage was a constant threat to food. Even freshly picked fruits and vegetables were already contaminated—exposed to invisible organisms from the soil, the air, and water. The 1919 manual makes this clear:

“We must recognize… bacteria will be found with absolute certainty in every kind of fresh food.”

—Preservation of Food, 1919

These bacteria—and their cousins, yeasts and molds—are living organisms. When left unchecked, they multiply fast. They break down the sugars, proteins, and water in food. That’s what leads to rotting, souring, cloudiness, gas formation, slimy textures, and bad smells. In short, your food goes to waste.

The manual explains that preserving food means doing two things:

1. Kill the bacteria already inside the food
2. Stop any new bacteria from getting in

That’s it. Everything in the guide—every method from canning to drying—is built around that principle.

🔥 How They Killed Bacteria: Heat and Sterilization

The primary weapon was heat. Different organisms die at different temperatures:

• Yeasts and molds die between 160 and 190°F.
• Bacteria are harder to kill—they need 212°F (boiling point) or even higher
• Spore-forming bacteria are the toughest. They can survive boiling but die when reheated after they’ve germinated.

Home canners carefully controlled temperature and time to make sure nothing dangerous survived. It’s also why the guide warns that “success in canning necessitates the destruction of these organisms.”

They called this process sterilization. You boiled the jars. You cooked the food. Then you sealed it fast.

🛑 How They Prevented Recontamination: The Seal

You followed sterilization by sealing the jars to keep new microbes out. That meant:

• Using clean jars and new rubber seals
• Avoiding any contact with spoons, fingers, or towels during packing
• Sealing jars while the food was still hot
• Checking for leaks before storage

Even a small leak could allow air back in—and with it, bacteria. As the manual puts it, “Without special devices it is quite impossible to protect food from their action.”

Canners thoroughly cleaned and scalded the lids, jars, and rubbers to prevent contamination. The guide says to boil jars for five minutes and sterilize rubber seals in scalding water before use.

You weren’t just preserving food—you were building a bacteria-proof environment.

🧠 Why It Still Matters

What they knew in 1919 still applies today. Every method—from cold-pack canning to fermentation—relies on these two rules:

• Kill the microbes inside
• Keep new ones out

No electricity. No fridge. No chemicals. Just heat, good sealing, and attention to cleanliness.

Follow the proper steps, and you preserve food for months—sometimes even years—without spoilage. The 1919 manual even claimed, “You might preserve it for centuries… if you keep it free from the attack of microorganisms.”

Canning Without Electricity: The 4 Core Methods from 1919

In 1919, home canning wasn’t a hobby—it was a survival skill. With no refrigeration and limited access to store-bought goods, households relied on heat, jars, and airtight seals to keep food safe through winter and beyond.

The Preservation of Food manual outlined four canning methods that anyone could use at home. Each method worked toward the same goal: kill the bacteria and seal the food from the outside world. What made them different was the level of heat, the type of food being preserved, and the duration of the process.

These techniques remain effective today, particularly for individuals living off-grid or seeking food independence. Below, you’ll find each method explained step-by-step, along with examples from the original 1919 guide and modern tips for adapting them.

 

Cold-Pack Canning—The Backbone of 1919 Preservation

In 1919, the cold-pack—or one-period canning method—became the go-to technique for homesteaders across Canada. It was simple, low-cost, and practical enough for most fruits and vegetables.

Unlike other methods that required multiple rounds of sterilization, the cold-pack method accomplished the task in one session: boil once, seal tightly, and store.

“The One-period or Cold-pack Method is to be preferred to all other methods, as it decreases the work of canning… and with an occasional exception is just as effective.” —Preservation of Food, 1919

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🥫 How It Works—Step by Step

The cold-pack method follows a precise sequence that you can still use today with basic tools:

1. Blanch the food

Drop fruits or vegetables in boiling water or steam for a short time. Blanching kills surface bacteria, loosens skin, and improves texture and color.

2. Cold-dip immediately

Dip the blanched food into cold water to stop the cooking and make peeling and handling easier.

“Cold-dip hardens the pulp under the skin… and makes it easier to handle in packing.”

3. Pack the jars

Pack the food tightly into hot, sterilized jars, leaving about ½ inch of space at the top.

4. Add boiling water and salt

Fill the jars with boiling water (or syrup for fruits). Add one teaspoon of salt per quart jar and ½ teaspoon per pint. Some vegetables—like corn—also benefit from a bit of sugar.

5. Seal and sterilize

Place the lid loosely on the jar. Set the jar in a pot of warm water, making sure the water covers the top by at least one inch. Please bring it to a full boil and maintain it for the whole time recommended for each food.

6. Tighten the seal and cool

Remove the jar from the water. Tighten the lid and invert the jar to cool.

“Cool them as quickly as possible, especially in canning peas, beans, corn, asparagus, and greens.”

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🛠 Equipment You Needed in 1919

You didn’t need fancy gear to cold-pack food. The manual recommended:

• A large pot or wash-boiler with a tight-fitting lid

• A rack or false bottom (wood or wire) to keep jars off direct heat

• Glass jars with new rubber rings and metal lids

• A cheesecloth bag or wire basket for blanching

• Tongs or a sterilized stick to handle hot jars safely

Even the lid mattered. The manual shows how to trap steam with a cloth or a soldered rim to improve sterilization.

Most home canners preserved produce without using a pressure canner.

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🧠 Why Cold-Pack Was So Effective

• It used live steam and boiling water, which were already available in every kitchen.

• It killed bacteria quickly through blanching and boiling

• It created a vacuum seal by tightening the lid while cooling

• It simplified the workflow—fewer steps, fewer tools, fewer mistakes

Today, you can still replicate this method using a stockpot, a towel on the bottom (as a makeshift rack), and a dozen jars. The results are just as long-lasting and reliable.

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📊 Examples from the 1919 Manual

Here are a few vegetables and their recommended sterilization times using a water-bath canner:

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⚠️ When Cold-Pack Wasn’t Enough

The manual warned that certain vegetables, especially peas, beans, and corn, sometimes needed extra sterilization. In areas with tough bacterial strains, users were advised to use the intermittent method—boiling once per day over three days—or to switch to a steam-pressure canner when available.

Even so, Olive Hayes reassured readers that the one-period method worked fine for most vegetables in normal conditions.

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✅ Cold-Pack Takeaway

Cold-pack canning provided families with a method to preserve food without the need for electricity or specialized equipment. It’s a method built from real testing, not theory. Today, it remains one of the best low-tech preservation techniques for off-grid living, preparedness, and food independence.

Intermittent (3-Day) Sterilization

Some vegetables were tougher to can safely. Peas, beans, corn, pumpkin, squash, and asparagus all posed a challenge. These foods often carried spore-forming bacteria, which could survive a single round of boiling. If not destroyed, these spores would later germinate and spoil the entire jar, even when sealed.

To fix this, the 1919 manual taught a method called intermittent sterilization. It took more time, but it dramatically increased your odds of success, especially if you didn’t have a pressure canner.

🔄 How It Works: Boil → Cool → Re-boil → Repeat

The process was simple, but required discipline:

1. Pack the food into jars using the cold-pack Method
2. Boil the jars for one hour on Day 1 to kill active bacteria
3. Let them cool completely overnight
4. On Day 2, boil the jars again for one hour to kill any spores that germinated overnight
5. Cool and repeat once more on Day 3
6. Tighten the seals and store the jars in a cool, dark place

The manual explains it like this:

“The boiling on the first day kills all the living bacteria, but does not kill the spores… the boiling on the second day kills the fresh crop of bacteria. The third boiling is to ensure perfect sterilization.” —Preservation of Food, 1919

This Method was also known as fractional sterilization.

🥬 What Foods need this Method?

Intermittent sterilization was strongly recommended for:

• Peas
• Beans (string, lima, broad)
• Corn (cut or on the cob)
• Asparagus
• Pumpkin and squash
• Leafy greens (if no steam canner was available)

These vegetables had a higher chance of carrying heat-resistant spores that survive a single boil. That’s why the manual stressed: when in doubt, use the 3-day Method.

🧠 Why This Method Still Matters

If you live off-grid or don’t have a pressure canner, intermittent sterilization is your best alternative. It’s more time-intensive, but it works. You don’t need electricity—just a big pot, heat, and a little patience.

“Variations in soil, moisture, and climate from year to year make the cause of failure one year when success has always attended the One-period Method.” —Preservation of Food, 1919

In other words, even if the cold-pack worked last season, this year’s crop might behave differently. When food security is a concern, it’s better to play it safe and use the 3-day boil.

✅ Tips for Success

• Don’t open the jars between sterilization sessions
• Keep the water at a full rolling boil every time
• Label the jars with the date you start and finish
• Use this Method on anything you’re unsure about
• If possible, test a jar after a week by checking for gas, odor, or discoloration.

 

Open-Kettle (Hot-Pack) Method

The Open-Kettle Method was once one of the most popular ways to preserve food at home. It seemed simple: cook your food thoroughly in a kettle, pour it hot into sterilized jars, seal them, and call it done.

But the 1919 Preservation of Food manual issues a clear warning: this method has severe limitations.

Vegetables or fruits are cooked in an open kettle and packed in hot jars. There is always danger of spores and bacteria being introduced on spoons or other utensils while the jars are being filled.” — Preservation of Food, 1919

🔥 How the Open-Kettle Method Worked

1. Prepare and cook the food thoroughly in a large pot or kettle on the stove.
2. Sterilize your jars, lids, and rubbers in boiling water.
3. Spoon the hot food directly into the hot jars.
4. Wipe the rims, adjust the rubbers and lids, and seal the jars immediately.

The Open-Kettle Method was ubiquitous for:

• Applesauce
• Fruit preserves and jams
• Stewed tomatoes
• Chutneys and relishes

In theory, the food stayed hot enough to kill bacteria, and the sealed jar created a vacuum as it cooled.

⚠️ Why the Open-Kettle Method Was Risky

The method relied entirely on temperature and speed. Any slip in the process—such as a dirty spoon, a jar that cooled too quickly, or a lid that didn’t seal properly—could allow bacteria or spores to survive.

The 1919 guide made one thing clear: never use the open-kettle method for vegetables, even for high-acid fruits, cold-pack or intermittent sterilization provided safer and more reliable results.

“The Open Kettle Method should never be used in canning vegetables; even with fruits, it is not as desirable as cold-pack.”

Why? Because bacteria that form spores—like Clostridium botulinum—could survive the process, especially in low-acid environments like cooked beans or squash. These spores can thrive in sealed jars if not destroyed.

🧠 What We Can Learn from It Today

You can still use the open-kettle method for high-acid preserves—like jam, jelly, or cooked fruit—but only if:

• The food is boiling when you jar it
• You use sterilized jars and lids
• You follow up with a proper water-bath canning step

In 1919, many families lacked access to pressure canners or steam systems, so this method became standard due to necessity. Today, it’s outdated for most use cases unless you’re combining it with modern safety practices.

✅ Bottom Line:

• Use only for high-acid foods (jam, jelly, syrup, stewed fruit)
• Never use for vegetables, meat, or low-acid recipes
• Always follow up with a water-bath process if storing long-term
• If in doubt, stick with cold-pack or pressure-canning

 

Cold-Water Method

The Cold-Water Method was the simplest—and riskiest—of the four canning techniques described in the 1919 manual. It involved no cooking at all. Instead, the method relied entirely on the natural acidity of certain fruits to prevent spoilage.

Here’s how it worked:

1. Wash the fruit thoroughly
2. Pack it raw into sterilized jars
3. Fill the jars with cold water to the top
4. Seal the jars immediately

That’s it. No heat. No boiling. No sterilization beyond the initial cleaning of the jars.

“The fruits are washed, put in sterilized jars, cold water is added to overflowing, and the jars are then sealed.” — Preservation of Food, 1919

🫐 Which Fruits Could Be Preserved This Way?

Only highly acidic fruits were considered candidates for cold-water canning. The manual specifically lists:

• Rhubarb
• Cranberries
• Gooseberries
• Sour cherries

These fruits have strong enough acidity to inhibit bacterial growth, sometimes. That’s the catch.

⚠️ Why This Method Often Fails

While it sounded easy, the manual made no promises about its success rate:

“This method is not always successful, as the acid content varies with the ripeness and the locality in which the fruits are grown.”

In other words, the acidity levels in fruit weren’t consistent. If you picked rhubarb a little too late in the season, or if your cranberries grew in a milder climate, the natural acid might not be strong enough to stop bacteria or mold.

Worse, without the heating step, you couldn’t count on destroying surface bacteria or spores. That left your fruit vulnerable to fermentation, gas buildup, and spoilage—even if it looked clean.

This method also created no vacuum seal. It relied entirely on the idea that a sealed jar of cold fruit in water wouldn’t spoil if the acid were high enough. That was often not the case.

🧠 What Can Modern Off-Griders Learn from This?

The Cold-Water Method has some historical value, but it’s not dependable for long-term food storage. You can still try it for short-term use—especially if you refrigerate the jars or plan to eat them within a few weeks.

However, if you’re storing fruit for months without refrigeration, it’s best to:

• Use a cold-pack or intermittent sterilization method
• Add syrup or sugar to help preserve the fruit
• Use a proper boiling water bath to seal the jars

Even in 1919, the manual hinted that this method was a gamble. It was likely used out of necessity during sugar shortages or wartime rationing, not because it was reliable.

✅ Bottom Line:

• Works only for high-acid fruits, and even then, it’s unreliable
• No heat = no sterilization = high risk
• Avoid for long-term storage
• Use this method only when working with very sour fruit, you’ve thoroughly sterilized the jars, and you plan to eat it soon.

 

Pickling: Preserving with Salt, Vinegar, and Spice

Pickling has been a trusted preservation method for centuries. It doesn’t require heat, pressure, or even a cold climate. In 1919, it was a staple in almost every rural household. The reason is simple: acidity, salt, and sugar inhibit the growth of bacteria.

The Preservation of Food manual emphasized pickling as a vital skill. It preserved everything from beets and beans to onions, cucumbers, cauliflower, and even fruits like cherries and watermelon rind.

“Vegetables and fruit are pickled and preserved by the use of wholesome preservatives, such as salt, vinegar, spices, and sugar.” — Preservation of Food, 1919

🧂 How Pickling Preserves Food

Pickling prevents spoilage in two main ways:

1. Acidity (usually from vinegar) lowers the pH, making it hard for bacteria to survive
2. Salt or sugar draws out moisture, further slowing microbial growth

Combined with airtight jars and clean conditions, this method can preserve food for many months, sometimes over a year.

The manual warns against modern shortcuts. It explicitly rejects the use of alum or copper to keep pickles crisp. These substances are harmful and unnecessary. Instead, it recommends old-fashioned techniques like:

• Brining overnight to draw water from the vegetables
• Using grape or cabbage leaves to maintain color and firmness
• Cooking pickles only briefly to avoid soft textures

“Alum should not be used to make the vegetables crisp, as it is harmful to the human body.”

🥒 Common Pickled Foods in 1919

The manual gives dozens of recipes, including:

• Beet Pickles (with vinegar, sugar, and salt)
• Cucumber Pickles (brined, then simmered in spiced vinegar)
• Mustard Pickles (with turmeric, flour, and sugar)
• Chow Chow / Piccalilli (a spicy mixed-vegetable pickle)
• Sweet Pickled Peaches and Pears
• Cherry Olives (cherries pickled to taste like olives)
• French Pickle (a blend of green tomatoes, onions, cucumbers, and spices)

Each recipe begins with fresh, firm produce that has been carefully washed and trimmed. Many call for brining overnight in a salt solution (usually 1 cup salt to 2 quarts water), then rinsing and draining before the final vinegar simmer.

Some pickles, lovely ones, include:

• Brown or white sugar
• Ginger root
• Cloves, cinnamon, or mustard seed
• Celery seed and turmeric
• Onions, peppers, or horseradish

 

🧪 How to Pickle Food the 1919 Way: Step-by-Step Instructions

Pickling preserves food by using either vinegar, salt, or a combination of both to stop bacterial growth. Here’s how the process works, using the method outlined in the 1919 guide:

🥒 1. Select and Prep Your Produce

• Choose firm, fresh vegetables or fruits.
• Wash thoroughly. Cut into uniform slices or chunks if needed.
• For cucumbers, green tomatoes, beans, cauliflower, onions, or mixed vegetables, trim stems and blemishes.

🧂 2. Brine Overnight (Optional but Recommended)

“Vegetables are usually soaked overnight in a brine made of 1 cup salt and 1 quart water.” —Preservation of Food, 1919

• Mix the salt and water in a large bowl or crock.
• Add vegetables and let them soak for 12 to 24 hours.
• Soaking overnight draws out excess moisture and improves texture.
• In the morning, drain the brine and rinse the vegetables well with cold water.

🍾 3. Prepare the Pickling Solution (Hot Vinegar Brine)

The pickling liquid is usually a mix of:

• Vinegar (5% acidity or higher)
• Sugar (optional, especially for sweet pickles)
• Spices such as mustard seed, cloves, cinnamon, ginger, turmeric, peppercorns, and garlic

Basic recipe from the manual for a savory brine:

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1 quart of vinegar  

2 tablespoons mustard seed  

1 tablespoon whole cloves  

1 tablespoon salt  

Optional: 1 cup sugar for a sweet brine  

• Bring the vinegar and spices to a low boil and simmer for 5–10 minutes.
• Strain out large spices if preferred, or pour them into the jars with the liquid.

🫙 4. Pack the Jars

• Sterilize jars and lids in boiling water for 5 minutes.
• Pack vegetables tightly into hot jars.
• Leave ½ inch of headspace at the top.
• Pour the hot vinegar brine over the vegetables, covering them completely.
• Use a clean utensil to remove trapped air bubbles.
• Wipe the rims and apply new rubber rings or canning lids.

🔥 5. Seal and Process (Optional for Long-Term Storage)

In 1919, many people sealed jars and stored them in a cool place. However, to improve safety:

• Process jars in a boiling water bath for 10–15 minutes (lovely pickles or relishes).
• Remove jars, tighten lids, and let them cool overnight.

✅ You’ve Pickled It!

Store the jars in a cool, dark space for at least 1–2 weeks to allow the flavor to develop. Pickles typically last several months unrefrigerated if they are properly sealed.

⚠️ Safety Tip

In 1919, people didn’t measure acidity. Today, make sure to:

• Use vinegar with at least 5% acidity
• Stick to tested recipes if you’re preserving low-acid vegetables long-term
• Refrigerate any jars that don’t seal properly

🛢 Storage and Equipment

People in 1919 commonly used these containers to store pickled foods:

• Glass jars with new rubber rings
• Stone crocks with vinegar covering the top
• Sterilized bottles, especially for sauces like chili or catsup

The manual warns: never let pickles sit in metal containers, and always cover crocks to prevent mold.

�� What to Keep in Mind Today

Pickling remains one of the best off-grid food preservation strategies. It doesn’t require freezing, pressure canning, or electricity—just time, patience, and safe handling.

If you’re doing it today:

• Use natural vinegar with at least 5% acidity
• Avoid shortcuts or unclear recipes—stick to trusted formulas
• Keep jars tightly sealed and store them in a cool, dark space
• Don‘t reuse old rubber seals or worn-out lids

✅ Bottom Line:

• Pickling uses vinegar, salt, and sugar to stop spoilage
• It works for both vegetables and fruits
• Stick to clean jars, proper acidity, and time-tested techniques
• Skip modern chemical shortcuts—1919 methods still hold up

Fermentation & Brining: Preserving Food with Salt and Time

Before the advent of refrigeration and modern preservatives, families across Europe and North America relied on fermentation to preserve vegetables for the winter. Homesteaders refined this tradition by 1919 into a simple home method called brining, which kept food shelf-stable without the need for heat, pressure, or vinegar.

“The use of brine in preparing vegetables for winter use is much to be commended… this process requires no cooking.” —Preservation of Food, 1919

This method not only preserved food, it added flavor, aided digestion, and provided essential vitamins during the cold season.

🧪 What Is Fermentation?

Fermentation is the process of encouraging beneficial bacteria—mainly Lactobacillus—to grow in a salty, airtight environment. These bacteria convert sugars into lactic acid, which acts as a natural preservative.

As lactic acid builds, it lowers the pH and creates an environment where spoilage microbes can’t survive. This same process gives you sauerkraut, kimchi, traditional pickles, and even yogurt.

In 1919, this process was known as the lactic acid fermentation method, which required no vinegar and no heat—just salt, water, vegetables, and patience.

🥬 What Foods Were Preserved This Way?

The most common fermented vegetables in 1919 were:

• Cabbage (for sauerkraut)
• String beans
• Beet greens and spinach
• Cucumbers and green tomatoes
• Cauliflower and onions (occasionally)

The manual also included methods for salt-packing—a cousin of fermentation—used for greens and beans that would be rinsed and cooked later.

🥣 How to Ferment Vegetables (Sauerkraut Method)

Here’s the exact method from the 1919 manual, simplified for modern use:

1. Shred and Layer the Cabbage

• Remove outer leaves and core.
• Shred finely.
• Pack into a clean, food-safe crock, bucket, or wide-mouth jar.

2. Add Salt as You Go

“Use 1 pound of salt to every 40 pounds of cabbage.” —Preservation of Food, 1919

That’s roughly 2½ tablespoons of salt per 5 pounds of cabbage, or one tablespoon per 2 pounds.

Sprinkle salt over each layer as you pack. Press the cabbage down firmly with clean hands or a tamper to release liquid and create the brine.

3. Cover and Weight It Down

• Place a clean cloth over the surface.
• Cover with a plate or wooden disk that fits snugly inside the crock.
• Add a clean, heavy object (like a rock or water-filled jar) to weigh it down.

The salt draws liquid from the cabbage, creating a natural brine. Within 24 hours, the brine should rise above the plate.

4. Let It Ferment

• Keep the container between 65–75°F (18–24°C)
• Fermentation takes 7 to 21 days, depending on the temperature
• You’ll see bubbles, a tangy smell, and possibly a white scum on top

“Skim off the film which forms… and repeat this daily if necessary to keep this film from becoming scum.” —1919 manual

You can safely leave scum, but you need to remove it. If you see mold, you likely introduced air or contamination.

5. Store or Can It

Once bubbling stops, your kraut is ready to eat or store. You can:

• Please keep it in the crock (sealed and covered with brine)
• Refrigerate it
• Can it be used with the cold-pack method (120 minutes in a water bath or 60 minutes in a pressure canner at 5–10 lbs)

🔥 Do You Need Heat During Fermentation?

Do not use a heat source.

You’re relying on ambient room temperature to encourage natural fermentation. The bacteria that produce lactic acid (Lactobacillus) thrive best between 65°F and 75°F (18–24°C).

So the process looks like this:

• You prep and pack the vegetables in salt (with or without water, depending on the method).
• You place the container in a room that naturally maintains a temperature within that range.
• You let it sit—covered, weighted, and undisturbed—until fermentation completes.

There’s no cooking, no simmering, and no active heating.

🧂 Alternative Method: Salt-Packing Without Fermentation

For beans, greens, and tender leaves, the manual offered a salt-only preservation technique:

“Use one part salt to four parts vegetables… layer salt and vegetables in a crock and press down.”

This method doesn’t ferment. It draws out moisture and prevents spoilage due to its high salt content. Soak the vegetables in fresh water before cooking to remove excess salt.

🧠 Why Fermentation Matters Today

Fermentation remains one of the safest and most sustainable methods for preserving food in off-grid living situations. It requires no electricity, no vinegar, and no jars—just salt and clean technique.

Benefits include:

• Adds probiotics to your diet
• Preserves food with minimal equipment
• Uses crops in bulk, reducing waste
• Lasts for months if stored cool and covered

✅ Bottom Line:

• Use fermentation for cabbage, beans, greens, and other firm vegetables
• Use the 1919 ratio: 1 lb salt per 40 lbs cabbage
• Keep your ferment submerged and remove surface scum
• Salt-only packing works for short-term storage if refrigeration is available
• For long-term shelf storage, can your ferments be stored using safe modern methods

Drying: How to Preserve Food Without Heat, Jars, or Electricity

Before refrigeration and modern canning, one of the oldest—and most reliable—ways to preserve food was simple: dry it out. By removing moisture, you prevent bacteria, mold, and yeast from growing. No moisture = no spoilage.

In 1919, home drying saw a significant comeback. The war had made glass, tin, and sugar expensive. So rural families turned to something cheaper and more sustainable: air, heat, and time.

“Home vegetable and fruit drying have been little practised for a generation or more, but… many have found this method of preservation desirable.” — Preservation of Food, 1919

Today, it remains one of the easiest and most energy-efficient methods for storing food, especially for those living off-grid.

🧠 What Drying Does

Drying removes moisture from food until there’s not enough left for bacteria to survive. It doesn’t kill microbes outright, but it shuts them down by depriving them of the water they need.

The result is a lightweight, shelf-stable food that stores for months—sometimes even years—without refrigeration.

🛠 How to Dry Food at Home (1919 Method)

You don’t need a dehydrator. In 1919, people dried food using:

• Plates or screens on top of the woodstove
• Window screens set on bricks
• Cheesecloth stretched over frames
• Tin sheets lay in the sun
• Oven trays left in the warming compartment

Some used barrel hoops with netting strung across, suspended from ropes over the stove. The key was good airflow and low, steady heat.

“Proper ventilation that allows for a free circulation of dry air is more important than heat.” —Preservation of Food, 1919

🔥 Ideal Drying Conditions

• Temperature: 110°F to 150°F (43°C–66°C)
• Airflow: Continuous, with no stagnant corners
• Humidity: Low—dry indoor air is best
• Light: Minimal for herbs and leafy greens (sunlight can fade color)

You don’t need to maintain exact temperatures, but avoid anything above 160°F—that can harden the outside while leaving moisture trapped inside.

🥕 What Foods Can You Dry

✅ Fruits

• Apples
• Peaches
• Plums
• Cherries
• Berries
• Grapes
• Tomatoes (for paste or leather)

✅ Vegetables

• Corn
• Green beans
• Carrots
• Peas
• Spinach
• Beet greens
• Onions
• Herbs (mint, parsley, sage, celery tops)

❌ Not Recommended (in 1919):

• Potatoes (unless sliced thin and dried quickly)
• People avoided drying very fatty foods and instead cured or canned their meat.

🍎 How to Dry Fruit (Example: Apples or Peaches)

1. Wash and slice the fruit evenly
2. Optional: Dip in lemon water or saltwater to prevent browning
3. Spread slices in a single layer on trays, paper, or cloth
4. Place near a warm stove, in a low oven, or in the sun
5. Turn occasionally to prevent sticking
6. Fruit is ready when pliable but not sticky—it should not release juice when cut

“When fruit is sufficiently dry, it should be impossible to press water out of the freshly cut ends of the pieces.” — 1919 manual

🌽 How to Dry Vegetables (Example: Corn)

1. Blanch corn by boiling for 3–5 minutes
2. Cut kernels from the cob
3. Spread in a single layer on a tray
4. Place over low heat or in a warm, dry area
5. Stir or turn every few hours
6. Finished corn should feel leathery and shriveled

🍅 Special Case: Tomato Paste

The manual includes a unique technique:

• Cook down tomatoes into a thick paste
• Spread paste on plates or tin sheets
• Dry until firm and leathery
• Cut into cubes or strips and store in airtight containers

This technique creates a concentrated flavor that can be rehydrated later for soups or stews.

🧂 Optional Pre-Treatments

The 1919 manual suggested a few optional steps to improve results:

• Lye dip for thick-skinned fruits (1 lb lye to 8 gallons water, then rinse)
• Syrup blanch: Dip fruit in hot sugar water before drying for better flavor
• Salting or sugaring: For seasoning or preserving color

Use caution with lye—it’s only necessary for very tough skins, such as those found on prunes or grapes.

📦 How to Store Dried Food

“Dried fruits should always be stored in moisture-proof containers and a dry place free from dust and flies.” — Preservation of Food, 1919

Best storage options:

• Glass jars with tight-fitting lids
• Waxed paper bags inside tins
• Store cloth sacks in a dry cupboard.
• Modern zip bags or vacuum-sealed pouches

Once dried, let the food cool completely before sealing it up. Drying prevents condensation, which can ruin the batch.

Check occasionally for signs of moisture, insects, or spoilage.

 

🧠 Why Dried Food Lasts (Even Without Refrigeration)

Spoilage organisms—bacteria, molds, and yeast—need moisture to grow. Even if your fruit or vegetables are clean, these microbes will multiply quickly if water is present.

Drying removes that moisture, leaving bacteria with nothing to work with. It doesn’t kill every microbe, but it makes the environment so dry that they can’t grow or spoil the food.

That’s why dried food—when appropriately stored—can last for months or even years without refrigeration.

🥫 So, Can You Keep It in a Closet?

Yes—if it’s properly dried and stored, you can safely keep it in a pantry, cupboard, or closet.

Here’s what needs to be true:

• It’s thoroughly dried (not leathery on the outside but wet inside)
• You let it cool before sealing (to prevent moisture buildup)
• You store it in a moisture-proof, sealed container.
• It stays in a cool, dry, and dark place (no direct heat or sun)

⏳ How Long Does Dried Food Last?

General shelf life (at room temp, in sealed jars or bags):

Food Shelf Life

Dried apples 6–12 months

Dried blueberries 6–12 months

Dried tomatoes 6–9 months

Dried corn 6–12 months

Dried spinach 6–9 months

Dried herbs 1–2 years

 

You can freeze-dried food to extend life even further (though not necessary).

🫐 What About Blueberries and Spinach?

Blueberries:

Fresh blueberries rot fast—within a week in the fridge.

However, dried blueberries (when fully dehydrated) can last 6–12 months when sealed in a jar or bag in your cupboard.

They become chewy, like raisins, or crispy if thoroughly dried.

Spinach:

Fresh spinach goes bad quickly because it’s 91% water.

But when you blanch and dry it into flakes or powder:

• It becomes super light.
• It stores well for up to 9 months.
• You can toss it into soups, eggs, pasta, or smoothies later.

🧠 Key Difference: Drying vs. Refrigerating

DryingRefrigerating

Removes moisture, Slows bacterial growth with cold

Creates a stable shelf item. Buys time before spoilage

No electricity needed. Needs constant power

Can last months to years, lasts days to weeks only

 

Drying stops spoilage by removing water.

Refrigerating only slows spoilage by keeping things cold, but water’s still in the food.

 

🧪 How to Know When Food Is Dried Properly

The 1919 manual gives some general guidance, like:

“When fruit is sufficiently dry, it should be impossible to press water out of the freshly cut ends of the pieces.”

But here’s a modern, step-by-step breakdown, based on food type:

🍏 Fruits (Apples, Blueberries, Peaches, etc.)

✅ What to Look/Feel For:

• Fruit should feel leathery, pliable, and slightly tacky, but not sticky.
• You should not see or feel moisture when you press or cut a piece.
• If you tear it, the inside should look evenly dry (no wet spots or beads of juice)

🧪 Simple Tests:

• Cut and Squeeze Test: Cut a thicker piece in half. Squeeze it gently. If you see juice seep out, you haven’t dried it enough..
• Jar Test: Put a small handful in a jar overnight. If condensation appears inside the jar the next morning, it’s not dry enough.
• Tear Test: Try bending or tearing a piece. It should bend a little before breaking, not snap like a chip, and not stretch like gum.

Blueberries tip: They’re tough to dry because of their skin. Many people pierce or crack them slightly first (steam-blanch for 30 seconds), then dry them until they’re chewy, not soft or wet.

🌿 Greens (Spinach, Kale, Beet Tops)

✅ What to Look/Feel For:

• Leaves should be crisp, brittle, and paper-thin
• When a piece snaps cleanly as you bend it, it’s ready to store.
• The color should remain bright green, not brown or scorched.

🧪 Test Method:

• Crumble Test: Rub between your fingers. It should shatter into flakes or powder with almost no pressure.
• If it still bends or folds, it’s not dry enough.

Spinach is high in water—don’t try to rush it with too much heat. Low and slow gives better color and texture.

🌽 Vegetables (Corn, Carrots, Beans, Peas, etc.)

✅ What to Look/Feel For:

• Texture should be shrunken, leathery, or brittle, depending on the food.
• Corn and peas should be hard and dry, not chewy.
• Carrots may still bend slightly, but shouldn’t feel rubbery.

🧪 Tests:

• Cut Test: Slice a dried piece—there should be no moisture inside
• Break Test: Try to snap a piece of corn or a green bean. If it bends, it’s underdone. If it cracks or snaps, it’s ready.
• Rehydration Test (Optional): Soak a few pieces in water for 10–20 minutes. If they plump up without slime or sour smell, you dried them well.

🛠 General Rule of Thumb:

Food Type, Texture When Done

Fruits Leathery, pliable, no moisture

Greens Brittle, crumble easily

Corn/Peas Hard, snappy

Tomatoes are dry, leathery, and flexible

Herbs are Crisp, powdery when rubbed

 

⚠️ Common Mistakes to Avoid

• Storing too soon: Even if the outside feels dry, the inside may still hold moisture. Always let dried food cool thoroughly, then do the jar test overnight.
• Overdrying with high heat can cause food to harden, becoming dry on the outside and wet on the inside.
• Uneven drying: Rotate trays or stir the food during drying to ensure it finishes evenly.

 

🕒 So, How Long Should Drying Take?

⏳ General Drying Times (1919-style setup or low oven / air-drying):

Food Type Time Range

Apple slices 6–24 hours

Blueberries 24–48 hours (they’re stubborn)

Spinach/greens 4–8 hours

Corn kernels 8–12 hours

Herbs (mint, parsley) 2–4 hours

Tomatoes (paste or slices) 10–24 hours

 

These times assume you’re using a low oven (120–150°F) or a warm indoor area with airflow. If you’re using natural sun drying, it could take several days, depending on humidity.

🧠 5 Factors That Change Drying Time:

1. Water content
   • Spinach = ~91% water (dries fast)
   • Blueberries = thick skin + ~84% water (slowest)
2. Slice thickness
   • Thinner = faster
   • Uniform size = more even drying.
3. Drying method
   • Dehydrator: most consistent (uses airflow + steady heat)
   • Oven: reliable if kept on low
   • Air/sun drying: depends on the weather.
4. Humidity and airflow
   • Dry, breezy air = quick drying
   • Damp, still air = longer and riskier
5. Temperature
   • Ideal range: 110–150°F
   • Too low = slow / mold risk
   • Too high = outside hardens, inside stays wet (“case hardening”)

🔄 Ballpark Examples:

• Apples in a 135°F oven: Check at 6 hours. Flip them. Most done around 8–12 hours.
• Spinach on cheesecloth near a wood stove: Crisp in 4–6 hours.
• Blueberries with pierced skins may need 36–48 hours to shrink and chew properly.
• Tomato paste dried in sheets: Leave overnight, flip the next day, and it may take two full days.

✅ Bottom Line:

Drying takes anywhere from 4 to 48 hours, depending on the material and the method used.

Best move:

• Start checking after 4–6 hours.
• Do the cut/squeeze/sniff tests.
• Let things cool fully before sealing.
• Run the overnight jar test to confirm they’re scorched.

 

 

✅ Bottom Line:

• Drying is one of the easiest and cheapest preservation methods
• You need low heat, steady airflow, and patience
• Fruits and veggies become light, compact, and long-lasting
• You can use a stove, oven, screen, or even sunlight
• Store in dry, sealed containers and inspect occasionally

 

Authentic Preservation Recipes from the 1919 Manual

The Preservation of Food guide didn’t just teach theory—it offered dozens of real, working recipes used by Canadian homesteaders. Most recipes require only basic ingredients: fresh produce, salt, vinegar, spices, and time.

Here are a few highlights that show just how resourceful (and flavorful) home preservation could be, without electricity or refrigeration.

🥕 Pickled Beets

A classic vinegar-based pickle, this recipe balances sweet and sour flavors, preserving beets for months.

Ingredients:

• Small beets
• Vinegar (5% acidity)
• Sugar
• Salt
• Whole cloves

Instructions:

1. Wash and boil small beets until tender.
2. Peel and slice or leave whole.
3. For the brine:
   • 2 cups vinegar
   • 1 cup sugar
   • 1 tsp salt
   • 1 tsp whole cloves
4. Bring brine to a boil and simmer for 5 minutes.
5. Pack beets into hot, sterilized jars.
6. Pour boiling brine over beets.
7. Seal and process jars in a boiling water bath for 10–15 minutes.

🥬 Sauerkraut (Lactic Fermentation Method)

This method uses salt and time—no vinegar or boiling needed.

Ingredients:

• Shredded cabbage
• Salt (1 lb per 40 lbs cabbage, or about 1 Tbsp per 2 lbs)

Instructions:

1. Shred cabbage finely.
2. Pack into a clean crock or jar, sprinkling salt as you go.
3. Press down firmly to release juice and create natural brine.
4. Cover with a clean plate or board and weigh it down.
5. Maintain a temperature between 65–75°F for 1–3 weeks.
6. Skim off surface scum daily.
7. Store kraut in a cool place, or can it for more extended storage.

🍑 Dried Peaches

A simple drying recipe that preserves summer peaches into chewy snacks or winter stewing fruit.

Instructions:

1. Peel and slice ripe peaches.
2. Optional: Dip in lemon water to prevent browning.
3. Lay slices on drying screens or clean cloth.
4. Store in a warm, ventilated place (such as in the sun, an oven, or near a stove).
5. Flip occasionally until pliable but not sticky.
6. Store in jars or tins once completely dry and cool.

🌽 Cold-Pack Corn

This cold-pack canning recipe lets you preserve corn straight from the cob using only boiling water.

Instructions:

1. Blanch corn (on the cob) in boiling water for 5–10 minutes.
2. Cut kernels from the cob.
3. Pack hot corn into sterilized jars.
4. Add one teaspoon of salt and one tablespoon of sugar per quart.
5. Fill with boiling water, leaving ½ inch headspace.
6. Seal jars loosely, then boil them for 3 hours (an intermittent sterilization method may be necessary in some areas).
7. Tighten lids and cool jars upside-down.

🧅 Mustard Pickles (Vegetable Mix)

A spicy-sweet pickle made from a mix of green tomatoes, onions, and cucumbers.

Ingredients:

• Green tomatoes
• Cucumbers
• Onions
• Vinegar
• Sugar
• Flour
• Turmeric
• Mustard seed

Instructions:

1. Chop vegetables and soak overnight in salt water.
2. Drain and rinse.
3. Mix vinegar, sugar, flour, turmeric, and mustard seed to make a thick sauce.
4. Simmer the sauce, then add the vegetables.
5. Cook gently for 10–15 minutes.
6. Pack into sterilized jars and seal.

✅ Final Tip:

These recipes don’t just preserve food—they reconnect you to a time when every family relied on its own hands, its kitchen, and its land to survive the winter. You don’t need a dehydrator or high-tech vacuum sealer to make them work—just clean produce, basic tools, and a little time.

Why This Still Matters Today

It’s easy to think of food preservation as a lost art—something rustic and outdated. However, the truth is that the methods outlined in 1919 remain more relevant than ever. In a world of supply chain shocks, rising food costs, and constant reliance on electricity, knowing how to preserve food is a valuable skill.

Here’s why these traditional methods still hold their value—and why they might be more critical now than they were a century ago.

⚡ 1. No Dependence on Grid Power

Whether you’re canning, drying, pickling, or fermenting, these methods work without electricity. You don’t need a freezer. You don’t need a fridge. You don’t even need a dehydrator.

All you need is a stove, sunlight, salt, and a few jars.

That makes these techniques perfect for:

• Off-grid cabins
• Van life and overlanding
• Remote rural homes
• Emergency backup during blackouts

When the grid fails, your food doesn’t have to.

💰 2. Affordable, Sustainable, and Scalable

Modern food storage often relies on plastic packaging, refrigeration, and constant re-buying. Preservation by hand flips that model:

• No recurring costs
• No packaging waste
• No mystery ingredients or additives

Canning jars are reusable. Salt and vinegar are cheap. And you can scale up or down depending on your harvest. Whether you’re processing one basket of peaches or ten bushels of cabbage, the principles stay the same.

🛠 3. Built for Real People—Not Just Hobbyists

You’re not doing this for Instagram aesthetics—this is real-world survival.. It’s practical knowledge used by farm wives, prairie families, and town dwellers who needed to survive Canadian winters in 1919.

It still works for:

• Homesteaders who grow their food
• Preppers are building shelf-stable reserves
• Urban gardeners with seasonal overflow
• Families looking to save money and cut waste

And it’s not just about survival—it’s also about independence. When you preserve your food, you take back control from fragile systems.

✅ Final Thought

The authors of Preservation of Food wrote it for people with dirt on their hands and no safety net, not for foodies or lifestyle bloggers. That’s precisely why the methods still hold up today.

You don’t have to live off-grid to benefit from these skills—but if you ever need to, you’ll be glad you know them.