Food Preservation

Drying, smoking, salting, curing and pickling as physical long-term survival systems.

Why preserve food?

Fresh food is finite and perishable. Long-term survival increasingly depends on turning seasonal crops, wild foods, fish and game into physical foods that last longer without pretending refrigerators work when the power is gone.

Current methods

Current preservation includes drying/dehydration, smoking, salting/curing and acidic pickling. The 0.7.1 preservation pass added 19 preserved-food outputs and 22 recipes across fruit, fungi, greens, fish, game and vegetables.

Knowledge

Food Drying & Dehydration, Food Smoking and Pickling, Salting & Curing are survivor-mortal Knowledge domains. The physical Home Food Preservation handbook requires 14 cumulative study hours.

Physical containers & ingredients

Preservation consumes real ingredients and containers. Pickled foods return their reusable Preserving Jar after consumption rather than deleting the container from existence.

Storage limits

Preservation extends useful life but does not create infinite food. Powered refrigeration/freezing remains deferred until physical cold-storage holders can reconcile elapsed freshness against authoritative power availability.