I love icy cold fruit juice and white wine. How can we accomplish this at our off-grid cabin?
How do we store cheese and other dairy products, as well as fruits and vegetables?
We rely on a mix of powered and natural methods that vary somewhat according to the season. Each is highlighted below. Non-powered methods include a cold-hole, canning, and drying foods, as well as the simple expedient of utilizing freezing temperatures, snow, and shade. Powered methods include a propane powered refrigerator and solar/wind powered electric freezers. Some of these approaches can work for anybody, anywhere.
Year Round:
Many years ago, we dug outside our food shed a “cold hole” that functions as a refrigerator. It is not as big as a basement or even a root cellar, but it functions the same way. It is the depth and size of two vertically dropped, welded, food grade 55 gallon drums. Over this hangs a beam from which dangles a metal cable on a winch. When we lift aside the double layered wood and polystyrene lid, we attach the cable to a sturdy eyelet on the top of a set of five, layered lucite shelves that fit within the double depth of the canisters. Each shelf can support 8 - quart jars of food, or a net bag of vegetables, or several packages of dairy products. The temperature varies from top to bottom of the hole, at different times of year, but it is always above freezing and below 52 degrees, so functional for refrigeration. I have been very pleased by its reliablility for storing potatoes and unopened cheese all winter, for example. It is not convenient for everyday use, but excellent for long term storage and occasional retrievals.