Foraged Food Preservation

Learn how to preserve foraged foods from meats to flours to saps.


| December 2016



Grinding Flour

Grinding flour is a good way to preserve plants.

Photo by Fotolia/Ongala

The Bushcraft Field Guide to Trapping, Gathering & Cooking in the Wild (F+W Media, Inc., 2016) by Dave Canterbury is the ultimate guide to what to eat, where to find it and how to cook it. Canterbury gives readers who are heading on a day long hike or a week long expedition everything they need to survive and eat well out in the wild. This excerpt from chapter 19, "Preserving Caught and Foraged Foods," gives readers tips and recipes for after they've hunted and gathered.

“Good food is very often, even most often, simple food.”

— Anthony Bourdain, Kitchen Confidential

As you consider harvesting the resources from the world around you, you should consider what can be preserved. Letting food spoil or otherwise go unused isn’t just wasteful, it creates more work for you.

Humans have been preserving food since the beginning of time, from cooking a large quantity of meat in order to make it last for a few days longer to burying it in snow to keep it fresh. There are a variety of ways to preserve meat and process plant food sources to extend their use.





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