There seems to be a limitless amount of long-term storage and short-term pantry foods on the market these days. For someone just starting out, the selection can sometimes be overwhelming. For someone with more experience who is used to their “tried and true” method, changing to a new product or method can be a bit daunting. In most cases, the nutritional content of foods is fairly equal between fresh, cellared, frozen, canned or dried so it really comes down to storage ability, flavor, texture, and ease of use for your recipe. Hopefully my experimentation and observations during these last three years living in the bush, without access to much fresh food, no refrigerator and a tiny freezer can help shed some light on the matter and give folks a more comfortable place to start. In this four-part article, I will discuss some common preservation methods, provide a performance chart of some common stored foods, and give a few tips for some of the more difficult or less common stored foods.