My dh does a lot of gardening, especially now that I can't.  We are renovating my grandfather's farmhouse, a 1903 built home that my great-grandfather bought in 1939.  It has a fantastic pantry and root cellar.  We were using the technique of root cellaring before now, but didn't actually have one and, as a result, the food did not last as long as it could have.  We also do a lot of freezing and canning.  Dh would also like to start cold framing.  We have a lot of the Storey's guides in our library already, anyone else use other resources for tips/ information?

Quote from: JustKari on August 09, 2012, 12:25:16 PM
My dh does a lot of gardening, especially now that I can't.  We are renovating my grandfather's farmhouse, a 1903 built home that my great-grandfather bought in 1939.  It has a fantastic pantry and root cellar.  We were using the technique of root cellaring before now, but didn't actually have one and, as a result, the food did not last as long as it could have.  We also do a lot of freezing and canning.  Dh would also like to start cold framing.  We have a lot of the Storey's guides in our library already, anyone else use other resources for tips/ information?

There a lot of good info around root cellar storage on the net. 

I recall a method of storing beef in the root cellar by packing it in rock salt, and after a year it was still good to eat. I do not know if there was brine in the bucket to start the process, or if the meat had any other preperations done to it, but it was tasty.

Is anyone aware of this method?

Quote from: Eyesabide on October 11, 2012, 06:36:31 AM
I recall a method of storing beef in the root cellar by packing it in rock salt, and after a year it was still good to eat. I do not know if there was brine in the bucket to start the process, or if the meat had any other preperations done to it, but it was tasty.

Is anyone aware of this method?

Probably was brine, that's how all the ships packed meat for long voyages.
It's also why they would develop scurvy, they would be at sea longer than their supply of fruits and vegetables would last, but as long as they had meat, they ventured on, not knowing the risk they were taking.