5 Forgotten Ways To Keep Food Cold Without Electricity

Evaporative cooling. This next solution will work properly in relatively dry climates. Evaporative cooling functions in places without high humidity, because that lowers the amount of evaporation you can expect from a place surrounded by water. In order for idea to be implemented, you will need to put the food in a fabric, wrapping it around a shelving unit and then wetting it down from time to time. It may not be the easiest way but it works well and doesn’t need electricity.

The zeer pot. The solution of the Zeer Pot is ancient but it never went out of style. What it entails is quite easy: a couple of unglazed clay pots. Not same size pots, but one large and one small. The trick lies in the following procedure: put the smaller pot inside the larger one, fill the space between them with sand and then fill that with water. Doing this will make the clay of the pots wet, and the water on the surface of the large pot will evaporate, in so keeping the contents cool! In addition, a wet cloth over the top will increase the cooling effect, keeping food fresh.

Running water. Another clever idea was to use running water from a stream. Of course, if you have this option available. Be aware that standing water doesn’t yield the same results, because the temperature of running water is much cooler. If you consider the solution remember to place the food in a container! If you don’t resort to this method, there is a chance the aquatic wildlife might eat it slowly and steadily. It’s also a common practice applied by campers, so why won’t it be perfect for you?

 

What advice would you add for keeping food cool when it’s warm?


7 Responses to “5 Forgotten Ways To Keep Food Cold Without Electricity”

  1. Mountain man says:

    The only problem with any of these is humidity. If the air is more than 49 percent humid, you wont cool a thing.

  2. Brilly says:

    Dried or cured foods, beans can be reheated twice a day to boiling and this will keep them at least 2 days. Sun dried fruits veggies herbs and meats. Can be portion controlled and rehydrate what you need..many other options exsist.

  3. Hazel says:

    Winter was ice harvest off the frozen lake. Huge draft Horses would pull sledges full of blocks to the icehouse that was lined with sawdust and served the whole lakefront community year by year. First time I saw a real horse, and touched it too! Some of that same ice made its way to our kitchen, where it kept milk, eggs, et al, cold. It rested in its special place at the bottom of the icebox, and its meltwater was caught in an enamel bucket below. I wish we could go back to that technology, we didn’t pay a cent for refrigeration because my dad would be out there sawing blocks of ice out of the lake.

  4. Hazel says:

    NZ Coolers consist of a wire screened two shelved hinged door box I. Which food is placed. On top of this stand is placed a bucket of water and a cloth with its Center put into the water of the bucket and then draped over thsides of the Cooler. Works wonderfully.

  5. GORDON ADKINS says:

    I dislike these pages because they think they need multiple pages with massive advertising. I just back out of these types of pages that seem to want to have you click on multiple pages to keep the ads in front of you. Nope, just click out.

  6. Ljiljana says:

    Fresh meat wraped in clean kitchen tovel soaked in vinegar in or out icebox for a day or two.

  7. Ljiljana says:

    We kept meat wrapped in peace of cloth soaked in vinegar for 24 hours in ice box.

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