Biblical, low-tech food preservation for modern resilience
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The Bible models simple, power-free methods that still work: salting/brining, drying, fermenting, honey preservation, root cellaring, smoking, and sealed-grain storage.
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Salt/brine inhibit bacteria; vital for meats/fish and pickled veggies.
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Drying/sun-drying removes moisture for long-lasting fruits, meats, and grains.
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Fermentation (sauerkraut, yogurt, wine) preserves while adding probiotics.
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Honey is an antimicrobial preservative with indefinite shelf life; also useful for wounds.
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Root cellars use earth’s cool temperatures to keep produce fresh without power.
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Smoking adds antimicrobial compounds and extends shelf life of meats/fish.
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Sealed storage (whole grains in Mylar/oxygen absorbers) follows Joseph’s foresight for long famines.
Bottom line: Ancient, low-tech techniques offer a practical blueprint for modern self-sufficiency and long-term food security.
Watch the video below as Health Ranger Mike Adams talks to guest Marjory Wildcraft about wartime survival food production and preservation wisdom.
