Cooking and preserving food can help you save time and money and can also be a fun and enjoyable hobby. Whether you’re heating shelf-stable meals or cooking fresh produce, having the right methods and equipment can make all the difference.  

Knowing how to cook and preserve food can help you stay safe and healthy in a survival situation. It can also help you save time and money in the long run.  Learning these skills can be invaluable in a survival situation, but they’re also important in everyday life. 

Different Ways to Cook Your Stored Food in Survival Situations

Here are some common methods for cooking food without electricity:

Charcoal Grill

Survivalists prefer charcoal grills because charcoal can be made at home, while gas is hard to obtain. However, they are not very portable unless you have a small one. You’ll also have to carry charcoal, so this may not be the best option if you need to bug out.  

To use a charcoal grill, light the charcoal using a fire starter or matches and let it burn until it forms white ash. Spread the charcoal evenly and place the grill grate over it. Cook your food directly on the grill or use a cast iron skillet for more control. Charcoal grills are excellent for cooking meats, vegetables, and even baking bread.

Fire Pit

A fire pit can be used anywhere you have space for a fire, making it ideal for situations where you must be on the go. Even at home, this can be a great option. We have both a charcoal grill and a firepit right in our yard. You’ll need a fire starter and a pot or pan, with cast iron being a popular choice despite its weight. Fire pits are versatile and can be used for cooking various foods, from stews and soups to roasted meats and vegetables.

To build a fire pit, dig a shallow hole and surround it with rocks to contain the fire. Gather dry wood and kindling, and start the fire using a fire starter or matches. Once the fire has burned down to hot coals, place your pot or pan over the fire. Use a tripod or metal grate to suspend the pot above the flames. 

Flameless Ration Heater (FRH)

The flameless ration heater (FRH), found in most MREs, heats sealed meals through a chemical reaction with water. To use an FRH, place the MRE pouch inside the heater bag and add the specified amount of water. The water will react with the chemicals in the heater, producing heat. Seal the bag and let it sit for several minutes to warm the meal. FRHs are convenient and portable, making them ideal for emergencies when traditional cooking methods are unavailable.

Folding Stove

Folding stoves are small and lightweight. They use fuel sources to heat metal cans or small pans. To use a folding stove, unfold the metal frame and place it on a stable surface. Insert a fuel tablet or small canister in the designated area. Light the fuel and place your pot or pan on top of the stove. 

Folding stoves are easy to set up and pack away, making them a great option for bug-out bags or portable cooking needs. I used one of these when I lived in the sticks in Arkansas. I lived in a house, but I didn’t have a stove. A folding stove kept us going until I could get something better.

Solar Ovens

Solar ovens use the sun’s energy to heat your food. They are lightweight and can be transported easily. Solar ovens are an excellent addition to any emergency preparedness plan, offering a reliable way to cook food without relying on traditional fuel sources. These ovens use reflective materials to concentrate sunlight onto a cooking chamber, effectively harnessing the sun’s energy to generate heat. 

Solar ovens are environmentally friendly, cost-effective, and can reach temperatures high enough to cook a variety of foods, from baking bread to roasting meats. In an emergency situation, particularly when conventional cooking fuels are scarce or unavailable, a solar oven can provide a sustainable and dependable cooking method. They are especially useful in regions with abundant sunlight, making them a practical solution for many off-grid scenarios.

Ensuring Thorough Cooking

Cooking your stored food thoroughly is crucial to kill any bacteria that might have started to spread. While it’s unlikely this will happen in most shelf-stable foods, it’s not impossible.

Checking Internal Temperatures

Using a food thermometer ensures meats reach safe internal temperatures. Poultry should reach 165°F, ground meats 160°F, and beef, pork, lamb, and veal (steaks, chops, roasts) 145°F. Insert the thermometer into the thickest part of the meat without touching the bone to get an accurate reading.

Boiling Water

Always boil water before drinking or cooking with it to eliminate pathogens. Bring water to a rolling boil for at least one minute to kill bacteria, viruses, and parasites. If you are at an altitude above 6,500 feet, boil for three minutes.

Consistent Heat

Ensure even heat distribution when cooking to avoid cold spots where bacteria can survive. Stir soups and stews frequently to distribute heat evenly. When grilling or roasting, turn the food regularly to cook it evenly on all sides.

Preparing a Root Cellar Area for Certain Vegetables

If you have space, consider setting up a root cellar for your survival garden harvests. Even without a full cellar, specialized containers can help store root vegetables for long periods.

Building a Root Cellar

A root cellar can be built underground or partially buried to take advantage of the earth’s natural insulating properties. Choose a location with good drainage to prevent water accumulation. 

Line the walls and floor with materials like concrete or stone to create a stable environment. Add shelving and bins to keep your produce organized and off the ground. Aim for temperatures around 32 to 40°F and humidity levels up to 95% to maintain the freshness of your stored vegetables.

Ventilation and Drainage

Ensure proper ventilation and drainage to prevent flooding and staleness. Install vents or windows to allow for airflow and prevent mold growth. Use gravel or perforated pipes for drainage to keep the root cellar dry.

Curing Vegetables

Some vegetables must be cured in warm, dry conditions for a few days before storage. Do not wash them before storing; remove as much dirt as possible and let them cure in the sun or a warm area. 

Curing helps to toughen the skin and prevent rot. After curing, store the vegetables in the root cellar in mesh bags, crates, or specially designed containers to keep them organized and protected.

Here are a few vegetables that should be cured before winter storage:

1. Potatoes: After harvesting, let potatoes dry in a cool, dark, and well-ventilated area for about one to two weeks. This allows the skin to thicken and minor injuries to heal.
2. Sweet Potatoes: Sweet potatoes should be cured in a warm, humid environment (about 85°F and 90% humidity) for 4 to 7 days. This process converts some of their starches to sugars, improving flavor and longevity.
3. Onions: After harvesting, onions should be laid out in a single layer in a dry, ventilated area for two to three weeks. The tops should dry out and become papery, and the outer skins should become dry and crispy.
4. Garlic: Like onions, garlic should be cured in a dry, well-ventilated area for two to three weeks. Hang them in bunches or lay them out in a single layer until the skins are dry and the necks are tight.
5. Winter Squash: Varieties like butternut, acorn, and spaghetti squash should be cured in a warm (80-85°F), dry area for about 10 days. This hardens their skins and extends their storage life.

Curing these vegetables properly will help ensure they remain fresh and edible throughout winter.

Preserving Food to Help You Save Fresh Food Longer

Several methods can help you preserve fresh foods effectively:

Canning

Canning uses mason jars and a large pot to can fruits and vegetables. Ensure correct sealing before storage. This method involves heating the food to a high temperature to kill bacteria and sealing it in jars to prevent contamination. 

To start canning, you will need a pressure canner for low-acid foods (such as meats and vegetables) and a water bath canner for high-acid foods (such as fruits and pickles). Follow safe canning guidelines to ensure that your food is preserved correctly.

Dehydration

Dehydrate fruits by slicing them thinly and heating them in an oven on the lowest setting. Alternatively, use a food dehydrator, which provides consistent heat and airflow. 

Dehydrated foods are lightweight and take up less space than fresh foods, making them ideal for long-term storage. Store dehydrated foods in airtight containers or vacuum-sealed bags to keep them fresh.

Smoking

Use a smoker for meats, which not only preserves them but also adds great flavor. Smoking involves exposing the meat to low heat and smoke for an extended period, drying it out, and infusing it with smoky flavors. 

There are two types of smoking: hot smoking, which cooks the meat while smoking, and cold smoking, which preserves the meat without cooking it. Choose the method that best suits your needs and equipment.

Curing

Curing meats by leaving them in a salt and sugar mixture makes them last longer. This method involves coating the meat with a curing mixture and letting it sit for several days to weeks, depending on the size and type of meat. Curing helps to draw out moisture and prevent bacterial growth. After curing, the meat can be stored in a cool, dry place or refrigerated for longer shelf life.

Freeze-Drying

Although costly, freeze-drying dehydrates food using pressure, preserving flavor and nutrients better than other methods. Freeze-drying involves freezing the food and then using a vacuum to remove the moisture. This process retains the food’s original shape, flavor, and nutritional content. 

Freeze-dried foods are lightweight and have a long shelf life, making them ideal for emergency food supplies. Store freeze-dried foods in airtight containers or vacuum-sealed bags to keep them fresh.

Rotating Your Food Supplies to Prevent Spoilage

Implement a system to track and rotate your food supplies to prevent waste. Use labels and separate storage containers grouped by expiration date. Buy goods in bulk with similar expiration dates to simplify tracking. Maintain an inventory system to track and replace used supplies regularly.

Labeling and Grouping

Label each container with the contents and expiration date. Group similar items together and store them in separate containers or bins. This makes locating items easier and ensures you use the oldest items first.

Bulk Buying

When purchasing food supplies, buy in bulk to ensure that you have enough for long-term storage. Check expiration dates before buying and choose items with the longest shelf life. Store bulk items in airtight containers or vacuum-sealed bags to maintain freshness.

Inventory System

Create an inventory system to track your food supplies and monitor expiration dates. I mentioned this briefly in my last post about keeping your food stored safely. Use a spreadsheet or a physical logbook to record each item’s contents, purchase date, and expiration date. Regularly update your inventory and rotate items to ensure that you use the oldest items first. Replace any items that are close to expiration to maintain a fresh supply.

Resources for Learning Proper Food Preservation

Proper food preservation is an essential skill for any homesteader. Here are some resources to help you learn more:

Books

• “The Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine
• “Preserve It!” by Lynda Brown

Online Courses and Tutorials

• National Center for Home Food Preservation 
• Michigan State University

Local Extension Offices

Many county extension offices offer classes and resources on food preservation techniques. Check with your local extension office for workshops, printed materials, and expert advice on preserving food safely and effectively.

By mastering these cooking and preservation techniques, you can ensure your food remains safe, nutritious, and delicious in any survival situation. Proper storage and rotation will keep your supplies fresh and ready to use when you need them most.