Daily living · Food storage and safe preservation · living-15

Set cooking routines by season

Match your cooking to the season, the weather and your energy budget so meals are easy and the kitchen does not overload the system.

How

In sunny seasons, cook electric meals at midday and use any solar or fuel cooker set out in the thermal module.
In dark seasons, rely more on the wood or gas cooking options from the thermal module, and batch-cook to reduce daily energy.
Plan weekly menus from what is in the garden, cellar and pantry first, then buy only what is missing. This rotates stored food naturally.
Use preserved foods safely: boil home-canned low-acid foods and tomatoes before eating as CDC advises (living-10).
Keep a harvest and preserving calendar: when each crop comes in and how you will store it.
Refrigerate opened canned and pickled foods; CDC advises refrigerating home-made garlic or herb oils and discarding them after 4 days.

Safety: Fuel-burning cookers need ventilation and a carbon monoxide alarm. See the safety and thermal modules.

Home-Canned Foods and Botulism Prevention. US Centers for Disease Control and Prevention (CDC), accessed 2026-11
Keep Food Safe After a Disaster or Emergency. US Centers for Disease Control and Prevention (CDC), accessed 2026-11