Back in the day, even after electricity was widely available, most food storage was done off the grid. Most refrigerators were too small to hold much, so only the things that absolutely must be refrigerated to be safe, like milk, cheeses and leftover cooked meals, were kept there. Most foods were dried, pickled, canned or kept in the natural cold storage of a root cellar to ensure that fruits and vegetables were available year round.The art of preserving food without refrigeration is … [Read more...]