The Long-Lasting, 3-Ingredient Survival Food The Pioneers Ate
The Long-Lasting, 3-Ingredient Survival Food The Pioneers Ate by: Cody Assmann – Off the Grid News
While working cattle at my in-laws’ ranch recently I caught myself dreaming about the past, running through a checklist of things I take for granted that George – the ranch’s founder who grew up in the 1930s — never had the chance to enjoy as a kid in his small house.
The one thing I kept circling back to was food. I thought about my refrigerator at home, packed with juices, meat, cheese, fruit and everything else the average fridge contains. I imagined how my diet would change if one day somebody disconnected the fridge for good. Not only would it cause some storage problems, but it would drastically alter what foods I actually ate.
These dilemmas were an everyday reality for people of George’s day. Folks today often cite canning as the way our ancestors preserved food. It is true the generations of the late 19th and entire 20th century put excess food away by canning. But canning has only been around for a little over 200 years. How did people preserve food prior to that?
The answer is through a variety of methods. Many foods were dehydrated or salted to extend their shelf life. One food that people, especially explorers, found especially useful was hardtack. It seemingly lasted forever.
Hardtack refers to a type of biscuit or cracker that can last an extraordinary length of time. This bread is made with very little water, no yeast, and will keep in storage for years if kept dry. Hardtack’s ability to stay in storage for years without spoiling or molding was probably its greatest attribute. It is also lightweight, nearly indestructible, and contains an abundance of carbohydrates which makes it ideal for a person on the move.