In the ancient world, preserving food was not a choice but a necessity for survival. Without refrigeration, people relied on natural methods to store the harvest and secure sustenance through dry seasons and times of famine. These methods were as vital to daily life as the food itself.
This category explores the ingenious ways our ancestors made their food last. You will learn about key techniques such as drying, salting, fermentation, and storage in oil, all of which were perfected in the biblical lands. These timeless methods speak to the resourcefulness and wisdom of a people who lived in harmony with the rhythms of the earth.
1. Sun-Drying Grapes for Raisins
Drying was the most common preservation method in the hot, dry climate of the biblical lands. Grapes were easily transformed into raisins, a key source of energy for travelers and a staple for storage.
- Ingredients: Bunches of fresh, ripe grapes.
- Method: Lay the grape bunches on mats or flat surfaces in direct sunlight. Turn them periodically. The process can take several days to a few weeks, depending on the heat. Once the grapes are fully shriveled and dark, store them in a dry, cool place.
2. Salting Fish
Fish was a common food, especially around the Sea of Galilee. Salting was a crucial way to preserve the catch for days or weeks.
- Ingredients: Fresh fish, plenty of salt.
- Method: Clean and gut the fish. Rub the fish, both inside and out, with a thick layer of salt. Pack the fish in layers, with a generous amount of salt between each layer. Store in a cool, dry place.
3. Curing Olives
Fresh olives are too bitter to eat. The curing process removes the bitterness, making them edible and preserving them for long-term storage.
- Ingredients: Fresh olives, water, salt.
- Method: Place the olives in a large clay pot. Prepare a strong brine by dissolving a large amount of salt in water. Pour the brine over the olives until they are completely submerged. Store the pot in a cool, dark place. The olives will be ready to eat in several weeks.
4. Making Dibs (Date Syrup)
This thick, sweet syrup, likely the “honey” in the phrase “a land flowing with milk and honey,” was a way to preserve the sugars from dates and grapes for year-round use.
- Ingredients: A large quantity of dates.
- Method: Place dates in a clay pot and add a small amount of water. Slowly heat over a fire until the dates soften. Mash the dates and continue heating until the liquid has reduced to a thick, dark syrup. Store in sealed clay jars.
5. Parching Grains
Parching, or roasting, grains over a fire was a simple way to preserve them from mold and pests. The dried, toasted kernels could be stored for long periods.
- Ingredients: Wheat or barley grains.
- Method: Spread the grains in a flat pan or on a hot stone. Place over embers and stir constantly until the grains are lightly browned and the husks begin to crack. The grains are now preserved and ready for long-term storage.
6. Brining Vegetables
Fermentation was a key method for preserving vegetables. The brine created an acidic environment that prevented spoilage.
- Ingredients: Vegetables (cucumbers, onions), water, salt, hyssop.
- Method: Place the chopped vegetables in a pot. Create a salt brine by mixing salt and water. Pour the brine over the vegetables until they are completely covered. Place a heavy stone on top to keep the vegetables submerged. After a few weeks, they will be preserved and have a tangy flavor.
7. Preserving in Olive Oil
Olive oil was a precious commodity and a powerful preservative. Cooked vegetables or herbs could be completely submerged in oil to create a sealed environment.
- Ingredients: Cooked vegetables or fresh herbs, a large amount of olive oil.
- Method: Place cooked or dried vegetables and herbs in a clean clay jar. Pour olive oil over the top until the contents are completely submerged and a thick layer of oil sits on top. This seals the food from the air. Store in a cool, dark place.
8. Making Fig Cakes
Dried figs were a staple of ancient diets and a perfect travel food. Pressing them into a compact cake made them easy to store and transport.
- Ingredients: A large quantity of sun-dried figs.
- Method: Lay the dried figs out on a clean surface. Use a heavy stone or a rolling pin to press them together into a flat, dense cake. Cut the cake into smaller, portable portions and wrap in fig leaves or cloth for storage.
9. Drying Herbs
Herbs were vital for both flavoring food and for medicinal purposes. Drying them was a simple and effective way to preserve their potency and aroma for year-round use.
- Ingredients: Fresh herbs (such as mint, thyme, hyssop, or sage).
- Method: Gather fresh herbs and tie them into small bunches. Hang the bunches in a dry, shady, and well-ventilated area. After several weeks, the leaves will be brittle and fully dried. Once dry, crumble the leaves and store them in sealed clay pots.
10. Making Curds or Soft Cheese
Dairy was a key food source, but fresh milk spoiled quickly. Making curds was a natural process of fermentation that transformed milk into a more stable food.
- Ingredients: Fresh milk (from sheep or goat), a few drops of soured milk or vinegar (as a starter).
- Method: Heat the milk gently in a clay pot. Add a starter to the warm milk to make it curdle. The solid curds will separate from the liquid whey. The curds can be pressed and salted to create a simple soft cheese that would last for a few weeks.
11. Smoking Fish
While less common than salting in the hot climate, smoking was used to add flavor and preserve fish, particularly in regions with abundant wood smoke.
- Ingredients: Fresh fish, salt, wood for smoking.
- Method: Clean and scale the fish. Rub the fish with salt. Create a smoking pit by digging a hole and covering it with a flat rock, leaving a space for smoke to escape. Hang the fish in the pit and burn wood to create a consistent, cool smoke. The fish will be preserved and flavored by the smoke after several days.