Is it true that the freezing method will only last for 6 months at the most and then what?

This second method you offer in glass jars is great. In fact I don't know if you know this type of preparation, but pickled aubergines and chicken or various products are preserved very well, because of the vinegar contained in the preparation. The same goes for canned tomatoes or peppers, always in glass jars and vacuum packed!

Excellent post @smithlabs 😃

Truth be told, it has really been a long time I witnessed tomato been packaged in a can last 

Properly stored, things really do last a long time.

We accidentally ended up with some vintage 2007 blackberry jam the other day because it somehow hadn't been fronted through several organization cycles in the pantry. 16 years old, and absolutely delicious... almost — dare I say — like a fine wine. This was just standard canned/boiler in a mason jar.

Last year we experimented with wild horseradish; drying it and turning it into powder as a "hot spice." Insane amount of work, but the end result was great.

Similarly, if these things are to be bought for a long period of time, it is very important that they are of good quality, otherwise the boxes that are in them will deteriorate in the same way as what is inside. It also gets damaged. 

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Estoy sembrando tomate en el patio de mi casa, me pareció muy interesante tu post, grácias 
I am planting tomato in my backyard, I found your post very interesting, thanks.

Cannibalization. The best fast food. Just gotta catch and cook it! The ultimate travel food!

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#hive #posh

> Do you have another preferred method of preservation? Please add it in the comments.

No

😄

I love dehydrated tomatoes. They put quite a splash into a lot of dishes, are easy to preserve, easy to store, and easy to use. I canned (in glass) some tomatoes, but have only used the dehydrated. I used Amish Paste tomatoes for dehydrating, and they are divine. 

What do you mean by open kettle? Next up on my list of how-to as a prepper is the pressure canner, so that not everything I can has either vinegar, sugar, or both. I'm so sick of pickles already. 

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I think I really love this type of food just that hope it will not be really stressful to get it prepared 

Curses!  My cases of tomato paste and sauce are going to have to go into my meal plans quickly then.

Thanks!

Edit:  smoking is a good way to preserve meats as well.  In my youth my father cold smoked salmon that had been soaked in a slurry of brown sugar and rock salt for ~3 days over alder until it became hard as a rock and translucent.  In this way it would keep on a shelf at room temperature for ~6 months.  If it got a skin of mold on it, you could just shave that off with a knife, like cheese.  At least, in my poverty stricken neck of the woods we would.

You couldn't chew it, because it was indeed rock hard, but you could stuff a flake or so in your cheek and suck on it, which would eventually moisten it until you could, and the whole time you'd enjoy the delicious flavor.  The natives called it Squaw Candy, and I can see why, because soaking it in a sugar slurry for days really made it sweet, the salt gave it electrolytic restorative properties, and the alder smoke just makes salmon delicious.  

The sugar and salt also act as preservatives.  Smoke houses were ubiquitous on homesteads back in the day for these reasons, since people didn't have refrigerators.  The miasma of smoke keeps bugs away, so a smoldering fire of fragrant fruitwood or species like alder not only add flavor and carcinogens, but preserve food in the absence of refrigeration.

Beans and rice are good, as long as you put the bags in ziplocks, then a plastic tote tub. The ziplocks keep out bugs, and the tote tub keeps out rodents.


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