Food Preservation Without Fridge: In today’s time, it seems almost impossible to imagine a kitchen without a refrigerator. In most homes, refrigerators are relied upon to keep vegetables, milk, fruits and leftover food safe. But even today millions of people in many parts of the world keep their food safe without refrigerators and electricity. From the dry regions of Africa to the Rajasthan, Himalayas and rural areas of India, many communities have been adopting methods for centuries that keep food from spoiling for a long time. The special thing about these methods is that they do not require electricity or modern machines.
People keep food safe by using nature, weather and traditional knowledge. This is not just a matter of old times, but even today these techniques are used in many places. From these we learn that keeping food safe does not depend only on machines, but understanding and coordination with nature is equally important.
Jeer Pot: Natural Fridge of Clay
In many parts of Africa and the Middle East, a special type of earthen pot is used which is called Jeer Pot. It is also called natural fridge. In this, a small vessel is placed inside a larger earthen vessel and the space between the two is filled with wet sand. A wet cloth is covered from above. When the water slowly dries, it pulls out the heat inside and the coolness remains inside the vessel. In this way, vegetables, fruits, milk and cooked food can be kept safe for one or two days. This method works very well in dry and hot areas.
hanging a basket over running water
In hilly areas like Himachal Pradesh and Uttarakhand, many households use natural springs and running water. There people keep food items in baskets or utensils and hang them over flowing water. The coolness of water prevents food from spoiling quickly. Running water regulates temperature and reduces the chance of bacteria growth. Along with this, using a mesh basket also provides air circulation and also provides protection from insects.
protecting food from salt and sunlight
Before the advent of refrigerators, people used salt and sunlight to preserve food for a long time. Fish, meat and some vegetables were salted and dried in the sun. This reduced the moisture present in them and the food did not spoil quickly. Even today this method is used in Kerala, Tamil Nadu, Ladakh and many areas of North-East India. For example, if raw mango pieces are dried in the sun after applying salt, they remain safe for many months and also enhance the taste of food.
keeping food cool in earthen pots
Even today, in many rural areas of India, water and food items are kept in earthen pots. Earthen utensils maintain coolness naturally. In many villages of Gujarat and Madhya Pradesh, people keep water, buttermilk and even cooked rice in earthen pots. If these utensils are kept in a shady place and covered with a wet sack or cloth, then the things inside remain cool for a longer time.
underground storage
In Kashmir, Nepal and cold hilly areas, people preserve vegetables and grains by making small pits underground. The temperature inside the ground remains constant, due to which the food does not spoil quickly. In this way potatoes, carrots, onions and many grains can be preserved for a long time. Some people still use earthen pits in the courtyard of their house.
natural fermentation
In many areas of the Himalayas, the method of fermentation is very popular for preserving food. For example Gundruk, Sinki and many types of fermented vegetables. In this process, vegetables are kept with salt and spices and after some time natural fermentation starts taking place in them. Due to this, food remains safe for a long time and nutrition also increases. Such food items are also considered good for the stomach.
preserving vegetables in ashes and husks
A unique method is adopted in rural areas of Maharashtra and Odisha. There people keep root vegetables like ginger, turmeric, garlic and sweet potato buried in dry ash and husk. Ash absorbs moisture and also keeps insects away. This keeps the vegetables safe for a long time.
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