Winter Survival, Drying and storage

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Native People sun dried and smoked foods to preserve them for later use. As we often tell people who wonder why many of our foods are dried: "Nobody had refrigerators back then, so they had other ways of keeping their food from going bad." So we thought it might be a good idea to dive further into this process and understand why dehydration works to preserve food for later use.

check out part 1
how Native Americans survived the winter
   • Winter Survival | How the Indigenous Survi...  

this video we will also cover,
Storing Foods for Later Use
While dehydrating foods was the first step in preserving them, proper storage was key to making sure they continued to stay edible for long periods of time. The Eastern Peoples were known to pack dried food in containers and bags made of natural fibers, bark, and other materials before putting up. One place to store dried foods was in the ground. Pits were dug and usually lined, often with clay, bark, reeds/grasses, or mats. Such pits could be used multiple times. The Delaware (Lenape) may have actually cleaned their storage pits with fire between use which would kill any mold build-up and destroy/discourage bugs. The depth of such pits could vary, which was probably based much on soil conditions and cultural practices. Late Woodand Delaware (Lenape) pits found in New Jersey and adjacent areas could get up to 8 feet deep, while the Ojibwe utilized pits about 6 feet deep, and many pits excavated in Michigan tended to be shallower at no deeper that 4 feet.

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