Thank you, adam2314.
I had forgotten about canning and preserving. The problem is getting the seal air tight. Now we do not have rubber unless we are in a tropical climate. If we have rubber then we must also learn vulcanizing and once again have a need for sulfur. There is a simpler way. To use tallow as the seal on the outside of the lid. Messy but will work. Root cellars are another thing that comes to mind. For the preservation of roots and plants, such as the potato and onion. At "normal room temperature" these will attempt to grow and will be of no use once harvested. In the ground and out of the sun lowers the temperature and discourages growth. It is basically a hole in the ground with a door. They used to be dug under the house.
Prehaps adam2314 would like to explain how to can and preserve and what is needed. I have a rough idea, enough that it would work with experimentation. There is nothing that will replace experience in this though.
I had forgotten about canning and preserving. The problem is getting the seal air tight. Now we do not have rubber unless we are in a tropical climate. If we have rubber then we must also learn vulcanizing and once again have a need for sulfur. There is a simpler way. To use tallow as the seal on the outside of the lid. Messy but will work. Root cellars are another thing that comes to mind. For the preservation of roots and plants, such as the potato and onion. At "normal room temperature" these will attempt to grow and will be of no use once harvested. In the ground and out of the sun lowers the temperature and discourages growth. It is basically a hole in the ground with a door. They used to be dug under the house.
Prehaps adam2314 would like to explain how to can and preserve and what is needed. I have a rough idea, enough that it would work with experimentation. There is nothing that will replace experience in this though.