Humidity makes some preservation methods trickier, especially anything relying on passive drying.
Methods that usually work well:
- freezing
- fermenting
- jams and chutneys made to tested recipes
- refrigerated preserves
- dehydration using a reliable dehydrator rather than ambient air
- cool, well-ventilated storage for suitable crops where conditions allow
Methods that become harder in humidity:
- sun drying without backup
- passive drying of herbs or fruit in still air
- long storage of some crops if airflow is poor
The key is to work with the climate rather than imagining a dry inland pantry when you live in a moist coastal region.
In humid places, controlled drying and fermentation tend to be far more reliable than wishful thinking.
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