The most common food preserving method is to store food in the refrigerator.
Examples: almost all types of food can be refrigerated, including drinks, meats (raw and cooked), fruits, vegetables, meals, pesto, egg whites, oils, etc
Refrigeration (cold temperature) slows down the bad bacterial growth greatly, so food lasts 10 or more times longer to spoil. Label raw meat etc so they are only stored for a day or two in the refrigerator prior to being cooked and consumed. Refrigeration does not affect flavour or texture.
Root Cellaring
Storing root vegetables in a cool, dark place, such as an underground cellar.
There are many types of root cellars you can build (or buy), research thoroughly to decide on the size root cellar you require and always label food clearly to reduce spoilage.

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer