Food preservation methods before modern times

Does anyone know of books or resources that give detailed instructions for food preservation methods before electricity, propane, etc. I am having trouble finding anything. I'm not even sure how to search. Any help is appreciated! I am in NW Ohio in case that influences recommendations.

Not sure what search terms to use either, but I've come across a few methods over the years.

The book "Charcuterie" by Michael Ruhlman has instructions on curing and smoking meats. He also has a section on confiting, which I found fascinating. Confit is a way of preserving meats by immersing them in fat. I've seen a similar idea in Bedouin cooking, but could never spell the Bedouin name for it, so I was glad to find the French name was easier!

At any rate, that book gives instructions that are clear and easy to follow. He also has sections for things that are not meant as preservation methods, so be aware of that. It's a cookbook, not a preservation book :)

If you look for historical cookbooks, some of those will have methods for preserving food as well. But you do have to go digging for it. If anyone finds a book dedicated to historical food preservation methods, I'd be interested to know.

Besides the charcuterie that Ellendra mentioned for meats, most early preservation methods were drying, fermenting, preserves, root cellars, and cheese making.

Salt and sugar were the main ingredients to preserve foods.

Here is a book to get you started:

Keeping Food Fresh: Old World Techniques & Recipes

https://www.amazon.com/Keeping-Food-Fresh-Techniques-Recipes/dp/1890132101

This one looks interesting too: the complete book of home food preservation fruits vegetables poultry meat fish and eggs by Cyril Grange. Apparently they have recently reprinted this book from WW2 era. It has lots of ideas to reduce food waste as well. See Barnes and Noble for example.

Thank you!!

Ellendra Nauriel wrote:Not sure what search terms to use either, but I've come across a few methods over the years.

The book "Charcuterie" by Michael Ruhlman has instructions on curing and smoking meats. He also has a section on confiting, which I found fascinating. Confit is a way of preserving meats by immersing them in fat. I've seen a similar idea in Bedouin cooking, but could never spell the Bedouin name for it, so I was glad to find the French name was easier!

At any rate, that book gives instructions that are clear and easy to follow. He also has sections for things that are not meant as preservation methods, so be aware of that. It's a cookbook, not a preservation book :)

If you look for historical cookbooks, some of those will have methods for preserving food as well. But you do have to go digging for it. If anyone finds a book dedicated to historical food preservation methods, I'd be interested to know.

Thanks!!

Anne Miller wrote:Besides the charcuterie that Ellendra mentioned for meats, most early preservation methods were drying, fermenting, preserves, root cellars, and cheese making.

Salt and sugar were the main ingredients to preserve foods.

Here is a book to get you started:

Keeping Food Fresh: Old World Techniques & Recipes

https://www.amazon.com/Keeping-Food-Fresh-Techniques-Recipes/dp/1890132101

In addition to the prior ideas, I would suggest The Zuni Cafe Cookbook by Judy Rodgers. She is good with European techniques but written for an American demographic. There are also cookbooks based on Little House on the Prairie that have traditional American survival strategies, obviously adapted from Europe. I like how you think, I am also drawn to these low tech solutions. Best of luck, let us know how your efforts pan out.

This book is about preservation methods in France. I bought it and read parts but to be honest, never made any of the recipes.

https://www.amazon.in/Preserving-Food-Without-Freezing-Canning/dp/1933392592/

Thank you!