How to Keep Perishables Cold During a Blackout: Lessons from the Amish Community

When the power goes out, one of the biggest concerns is keeping perishables fresh. Foods like meat, eggs, milk, and cheese require refrigeration or freezing to stay safe for consumption. In today’s world, most of us rely on electricity to keep our refrigerators and freezers running. But what happens when there's a blackout? Whether due to a natural disaster or a local outage, preserving perishables becomes a critical issue.

Interestingly, we don’t have to look far for inspiration. The Amish community, known for their simple, electricity-free way of life, have been preserving perishables without modern conveniences for centuries. By adopting some of their methods, we can not only extend the life of our food during power outages but also gain a deeper appreciation for more sustainable, resourceful practices. Let’s dive into some of the ways the Amish keep perishables cold and how we can apply their wisdom during a blackout.

1. Root Cellars: Nature’s Refrigerator

One of the most effective ways the Amish keep their perishables fresh is by using root cellars. A root cellar is an underground storage space that takes advantage of the earth’s natural insulation to maintain a consistent cool temperature. These cellars are used to store vegetables, fruits, dairy, and even meats for extended periods.

How it Works:

Root cellars are built a few feet underground, where temperatures remain cool and humidity is naturally higher. The combination of cool, stable temperatures and humidity prevents spoilage and dehydration of food. For meats, this environment is suitable for short-term storage, but vegetables, fruits, and dairy products like cheese and butter can last much longer.

How You Can Do It:

Building a root cellar doesn’t have to be complicated. If you have a basement, you can transform part of it into a makeshift root cellar by insulating the space and ensuring proper ventilation. Even a simple underground or semi-underground storage box can help keep perishables fresh. If digging isn’t an option, consider using a cool, shaded area like a garage or shed to store your food temporarily during a blackout.

2. Ice Houses: The Original Freezer

Before refrigerators existed, people stored ice in insulated ice houses to keep perishables cold. The Amish still use this method today. These structures, built specifically to hold large blocks of ice, can keep perishables frozen or cold for months.

How it Works:

In winter, large blocks of ice are harvested from frozen lakes or ponds and stored in a well-insulated building. The walls of the ice house are thick, and sometimes sawdust or straw is packed around the ice blocks to further insulate them. The ice gradually melts, but it keeps the interior cool enough to store perishables like meat, dairy, and eggs.

How You Can Do It:

While most of us can’t harvest ice from a pond, there are still ways to adopt this method. For short-term blackouts, fill large containers with ice (or frozen bottles of water) and store them in a cooler or insulated box. You can even layer the ice with sawdust or straw if you have access to these materials, which will slow down the melting process. For longer-term outages, stockpile ice in a well-insulated area before the blackout hits. A deep freezer packed with ice can act like a modern ice house, keeping food frozen for several days.

3. Cold Springs and Wells: Harnessing Nature's Cool Waters

The Amish often use natural water sources, such as springs or wells, to keep perishables cold. Cold water springs are a natural refrigerator, while wells, which draw water from underground, maintain a steady temperature year-round.

How it Works:

Springs and wells are naturally cool, with temperatures often ranging between 45°F and 55°F. The Amish use these water sources to keep perishables fresh by submerging containers of milk, butter, and other perishables in the cold water. They may also use spring houses—small buildings constructed over a spring—that serve as cold storage rooms.

How You Can Do It:

If you have access to a stream or well, this method can be a lifesaver during a blackout. Submerge sealed containers of food in the cold water to keep them fresh. Alternatively, if you have a pool or even a bathtub, you can fill it with cold water and add ice to replicate the effect. This won’t keep your food frozen, but it can help maintain a cold environment for short-term storage.

4. Cold Boxes and Ice Chests: Simple but Effective

The Amish use insulated boxes, often referred to as “cold boxes,” to keep perishables fresh. These cold boxes work similarly to modern coolers and ice chests but are often more robust and made from wood or metal.

How it Works:

The cold boxes are insulated with materials like cork, sawdust, or wool to prevent heat from entering. Ice is placed inside the box, and perishables are stored alongside it. With proper insulation, the ice can last for days, keeping the contents cool.

How You Can Do It:

This method is one of the easiest to replicate. Modern coolers or ice chests are essentially advanced versions of Amish cold boxes. Simply fill your cooler with ice or frozen bottles of water and place your perishables inside. To extend the ice’s lifespan, store your cooler in a shaded, cool area. You can also insulate your cooler further by wrapping it in blankets or adding additional layers of insulation like foam or cardboard.

5. Canning and Preserving: Long-Term Solutions

While this method doesn’t necessarily involve keeping perishables cold, canning and preserving are invaluable skills the Amish use to avoid food spoilage. By canning fruits, vegetables, and even meats, they create shelf-stable foods that don’t require refrigeration.

How it Works:

Canning involves sealing food in airtight containers and heating them to a temperature that kills bacteria. Once the containers are sealed, the food inside can last for months or even years without refrigeration. This process works well for fruits, vegetables, and even meats like chicken or beef.

How You Can Do It:

Consider learning how to can your own foods as a proactive measure. During a blackout, you won’t have to worry about keeping these items cold, and you’ll have peace of mind knowing your food is safe. Additionally, dehydration and pickling are great methods for preserving foods without refrigeration.

What We Can Learn from the Amish

The Amish community has perfected the art of living without electricity, relying on sustainable, low-tech methods to preserve their perishables. While most of us won’t completely forgo electricity, learning from the Amish can provide valuable lessons in self-reliance, preparedness, and sustainability. By adopting root cellars, ice storage, cold water sources, and simple insulated boxes, we can extend the life of our perishables during blackouts. Moreover, investing time in canning and preserving can give us an extra layer of security when refrigeration isn’t an option.

In a world where we’re increasingly dependent on electricity, these methods offer a refreshing reminder of the power of resourcefulness. By implementing some of these techniques, we can be better prepared for emergencies while also living more sustainably.

When the power goes out, it’s comforting to know that keeping your perishables fresh doesn’t have to be a challenge. With a little creativity and a nod to traditional methods, you can keep your food safe until the lights come back on.

Take a look at another blog post that I have on this subject: https://thesmartprepper.com/how-to-preserve-your-freezer-foods-during-a-power-outage