Reddit reviews Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
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An essential guide for those who seek "healthy food for a healthy world"The collective effort of over 150 organic gardeners across France and Europe!Air-drying, lacto-fermentation, or preserving foods in oil, vinegar, salt or sugarThese recipes are unfamiliar and even outlandish, but the aim is to preserve food as close to fresh as possibleMore than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients
IF you already have a bug-in kit covering serious first aid, not just bandaids and Tums, water filtration, fire and cooking without power, etc......
The first two titles assume that you have at least some yard with reasonable sun access, or the potential for access to a community garden. (Could presently be a community park, a church lot, neighbor's land, whatever.) Books are presently roughly in the order that I'd replace them if my copies were lost. Buy used when you can. Some of these are available used for not much more than standard shipping.
The Self-Sufficient Life and How to Live It
Gardening When It Counts: Growing Food in Hard Times
Where There Is No Doctor
Ball Complete Book of Home Preserving
If you have no comprehensive cookbooks that cover a wide range of garden veggies and game recipes, something like Joy of Cooking is probably in order. The point being that one way or another you may have to get used to enjoying whatever can be had, from an abundance of zuchinnis to rabbit, to acorn meal.
If you are not (yet) handy, find an old copy of something like Reader's Digest How to Fix Everything in a used bookshop for maybe $4.
A regionally appropriate guide to edible and medicinal plants such as A Field Guide to Medicinal Plants and Herbs: Of Eastern and Central North America
Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
optional, but cheap, Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis
A good place to start is this book. I had a lot of weird old translated notes/recipes from this old woman's mother who lived in France. I guess that this kind of cellaring was really common over there in Provence. Its been great for us because we get produce pretty much only in season and preserve for the whole year. From what I can tell, by varying the methods of preservation we can balance what kind of nutrition loss we experience. I love some of the oil, vinegar, fermentation storage methods because the food comes out tasting pretty close to fresh stuff. I ate some 1 year old carrots the other day that were still crisp and awesome. :)
You can find a recipe in a book called Preserving Food Without Freezing or Canning. But it is one of those things that is not common practice anymore because of the risk of spoilage. I did it one year with sweet roasted peppers but couldn't really relax about spoilage so I didn't eat the whole jar. You could roast them and can them instead, which is safer.
If you want to make an infused oil with the fresh pepper, the most common way is to heat up the oil (google-fu will help you) to ensure that pathogens are eliminated. It's much more common though to use dried peppers i.e.; http://www.domenicacooks.com/2014/01/olio-santo/