I expounded on what I did last year and tried to narrow my focus on types of food preservation methods - including showing some of my storing failures. They show that certain materials did not keep the food as fresh as others. Most of this had to do with the retention of moisture.
The other thing that did not work well for me had to do with temperature. For most of history foods stored in any type of Root Cellar all had one thing in common - consistent cool temps. However I do not have a completely unheated space so my produce got much warmer than it would in a traditional cellaring scenario.
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| Apples and Carrots in various mediums |
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| Ready for Judging |
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| Demonstrating freshness of this carrot |
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| Additional informaiton about the rare orange produce |
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| Overview |
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| Must remember what I learned .... |
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| Sample of wet and dry preservation techniques |
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| Mid Presentation |
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| I won the Food Category and received this golden amulet as a prize |
