Drying – preserves

Any product starts to deteriorate shortly after harvesting. Without a refrigerator, meat and fish cannot be used the day after they are killed, and plants also lose their nutritional value quickly. When you have to live in the field for a long time, you must learn to collect a lot of food and conserve it. You will be able to use such products, when the plentiful supply of food runs out, and maintaining a properly varied diet will be difficult. In any case, if you plan to stay away from home for a long time, start making preserves and supplies as soon as possible, and save the ready canned food for a rainy day.

Stand – dryer

Fish fillets can be dried hanging in the sun on a special structure made of related branches. The drying room must be done before catching the fish. After killing them, you must make them immediately. Only strong sun will dry the fish, before they break. Position the dryer towards the wind, which will chase away flies. Hang the fillets not too densely on the horizontal perches. The meat will be dry, when all the water has evaporated from it, it should therefore be translucent. Dried fillets are stored or ground into a flour, which is thickened in soups or added to raw canned food.


Natural drying – In warm, in a dry climate, you can put mushrooms or plants on the stones and let them dry. The herbs are hung in bunches with the heads down.

Drying over fire

The fruit is cut into slices, puts on a stick and hangs over the fire. Be careful, lest the fire be strong, because then the fruit will boil.


Food can be preserved with natural substances. Rub the fish with salt, Sprinkle vegetables with lemon juice, or boil the food in water with preservative spices. Salted fish can be stored at a temperature of not more than 11 ° C.