Both meat and vegetables can be stored in various ways, including freezing, drying and smoking. Each method has merits and drawbacks.
Today, freezing is the most common food-storage method. The trick is to realize that most meats must be used within one year, so it’s necessary to rotate your stock. Label and date each package. Meat can be packaged and frozen as is, but vegetables should be parboiled prior to freezing.
Peas and beans that you want to dry should be left on the plant until the shells are dry and brown. When you can hear the peas or beans rattling inside their shells, open them up and spread the seeds on a paper towel or newspaper and allow them to dry thoroughly. Once dry, store them in an airtight container. Squash and pumpkins can be dried by slicing and then hanging the slices. The seeds are dried the same way as peas and beans.
This is the most time-consuming and labor-intensive method. It’s the way people processed meat and fish prior to refrigeration. This method takes practice, but once you learn the ropes, you can turn out some fine-tasting meat products that will last for a time unrefrigerated.