Konzervace potravin

This page was last verified for Vintage Story version 1.20.10.

Příklad: kazícího se kusu červeného masa. Zleva doprava: 100% čerstvé, z 50 % zkažené, 100% zkažené (shnilé)

Most foods perish over time, lose nutritional value, and eventually turn into rot . To combat this, there are certain preservation methods to keep your food supply fresh, like special storage containers and cellars .

Čištění hrnce na vaření

Rotten food inside a container such as a bowl , crock or pot can be removed by dropping it into water . After a few seconds, the rot will float to the surface and separate from the container. Sealed crocks with rotten food need to be first unsealed, by getting one food portion with a bowl.

Trvanlivost

Every kind of object has a different "perish time" which is composed of their “freshness time”, which is the time it takes for a fresh item to start spoiling; and their “spoilage time”, which is the time it takes for the item to turn into rot.

Maso
Obrázek	Item (Věc)	Doba kažení		Rot produced after spoiling
		Freshness Time (hours)	Spoilage Time (hours)
	Syrové maso*	36	24	1
	Uvařené maso*	120	36	1
	Sušené maso*	8 760	4 380	1
	Termiti	48	18	0,5
	Vajíčko	120	24	0,5
*Meats meaning bushmeat, redmeat, and poultry

Ovoce
Obrázek	Item (Věc)	Doba kažení		Rot produced after spoiling
		Freshness Time (hours)	Spoilage Time (hours)
	Brusinka	96	12	0,25
	Ostatní bobule*	48	12	0,25
	Jablko, hruška, chlebovník	960	48	0,25
	Pomeranč, mango, liči, granátové jablko	360	48	0,25
	Ostatní ovocné stromy*	48	12	0,25
	Ananas	156	48	2
	Plátky ananasu	48	12	0,25
	Saguaro kaktusové ovoce	48	12	0,25
*Ostatní bobuloviny tedy borůvky, bílý rybíz, červený rybíz a černý rybíz. * Ostatní ovocné stromy tedy broskvoně a třešně.

Zelenina
Obrázek	Item (Věc)	Doba kažení		Rot produced after spoiling
		Freshness Time (hours)	Spoilage Time (hours)
	Houby	432	72	1
	Cooked Roots	48	18	0,5
	Legumes*	8 760	876	0,33
	Cibule	672	120	0,5
	Dýně	672	120	2
	Dýňový plátek	216	72	0,55
	Syrový maniok	672	120	0,5
	Peeled Cassava	240	48	1
	Paprika	288	72	0,5
	Ostatní zelenina*	504	96	0,5
	Nakládané sojové boby	4 320	432	0,5
	Ostatní nakládaná zelenina*	1 800	240	0,5
*Luštěniny tedy arašídy a sójové boby. *Ostatní zelenina tedy mrkev, pastinák, tuřín, zelí a olivy. *Další nakládaná zelenina zahrnuje nakládanou papriku, nakládaný pastinák, nakládaný tuřín, nakládanou cibuli, nakládanou dýni, nakládané zelí a nakládané olivy.

Zrno
Obrázek	Item (Věc)	Doba kažení		Rot produced after spoiling
		Freshness Time (hours)	Spoilage Time (hours)
	Zrno	2 160	224	0,25
	Sušený maniok	2 688	120	0,5
	Mouka*	4 320	336	0,25
	Těsto	48	24	1
	Chleba	192	36	1
	Částečně upečený chleba	120	24	1
	Spálený chleba	420	60	1
* Flour includes ground dried cassava.

Dairy
Image	Item	Perish Time		Rot produced after spoiling
		Freshness Time (hours)	Spoilage Time (hours)
	Milk Portion	96	96	0,002
	Cottage Cheese Portion	240	96	0,002
	Cheddar Cheese	4 320	12	1 per slice
	Waxed Cheddar Cheese	8 640	12	1 per slice
	Blue Cheese	5 400	12	1 per slice

When combining stacks of food items, their average overall perish time will become the new perish time for both items.

Tip:

Cooked Meals

For cooked items, their new shelf life depends on the freshness of the ingredients. Fresher ingredients mean much longer preservation time. If you cook with a partially spoiled ingredient the new meal will start spoiled.

Factors affecting food spoilage

The perish time of a food item can be longer or shorter depending on a variety of circumstances:

Climate

The climate in which the food is stored affects the rate of food spoilage. Hot climates can increase the decay rate up to 2,5x (250%), while very cold climates can reduce the decay rate down to 0,1x (10%). Only the climate at sea level is considered, so placing your food high up in the mountains will have no effect if the mountain is in a hot climate.
You can however completely negate the impact of climate by building a cellar.

Food type

Different types of foods have different lifetimes. As mentioned before, food items remain 100% fresh for a specific time period (shown in the tables above). After this time, food items begin to decay at a rate affected by storage containers, storage locations, and climate conditions. As food items decay, they lose nutrition value and will eventually become "rot". The food items with the highest perish time from each category are: Cured meat (meats), Pineapple (fruits), Soybean/Peanuts (vegetables), Flour (grain), and Waxed Cheddar Cheese (dairy).

Food preservation containers

Crock with cabbage stew.

While food can be stored in any stationary container, storage vessels are best for storing grains and vegetables. Storage vessels and crocks are fairly easy to make, requiring only clay . However to increase the shelf life of meats and vegetables, combining preserving methods with containers is best.

Crocks

Can hold up to 4 portions of meals or pickled vegetables can be stored in crocks providing a slight reduction in food decay, which is a good option for short term food storage. For long term storage, sealing the crocks with a lump of fat or beeswax above the crock in the crafting grid reduces decay by a factor of 10. Filled crocks may be carried in player inventories. For convenience you can build shelves that can hold up to 8 crocks at a time.

Storage Vessels

Any food item can be stored in vessels, which provide storage benefits to preserved foods as well as raw foods. These vessels are good options for short and long term food storage as they reduce decay 75% for veggies and 50% for grains.

Food preservation processes

Barrels full of pickled food.

Almost all types of food items can be stored in the form of cooked meals, but it’s not always practical to do so. For this, there’s special food processing methods that increase their lifespan significantly. Due to the different components in foods, there are various processes to preserve each type or category of food.

Jam

Making jam requires a cooking pot, a bucket, honey, and any fruit. In a cooking pot, heat a minimum of two berries and 1,2 L of honey to make jam. For the longest shelf life, jam should be stored in a sealed crock.

Juicing

Making juice requires a fruit press, a bucket, and at least 16 pieces of fruit.

Fermenting

In addition to fruits, grains and honey may be fermented into alcohol, which can be distilled further into spirits and "aqua vitae". Each step of processing yields longer shelf-life but fewer satiety/nutrition points. Fermenting requires a barrel, a bucket, water, and raw ingredients: cider requires fruit (apple or most Warm climate fruits), wine requires fruit (berries, cactus fruit, or pomegranate), ale requires grain, and mead requires honey.

Distilling

Distilling requires a boiler, a condenser, firewood, and basic alcohol: brandy requires cider or wine, vodka requires ale (from cassava or breadfruit), whiskey requires ale (from spelt, rice, rye, or amaranth), and distilled mead requires mead. Aqua vitae can be made of any distilled alcohol.

Salt curing

Curing meats requires a barrel, salt and the raw meat to preserve. Each unit of meat requires two units of salt, i.e. 32 meat = 64 salt. After adding the appropriate ingredients into the input slot of the barrel, the GUI will state the process yield. At this point the barrel must be sealed for 480 hours to complete the curing process.

Pickling

Pickling vegetables requires a barrel, a bucket, salt, water, and the vegetables to preserve. Water and salt are mixed in the barrel to make brine before adding the vegetables. Otherwise, the process of pickling is very similar to salt curing. Each vegetable or legume uses one unit of brine and the barrel must remain sealed for 336 hours. Once the food items are pickled or salt preserved, they can be stored in any stationary container, though storage vessels are best.

Cheese

Milk can be turned into cheese by processing it in several steps with pickled vegetables and salt in a barrel. See the cheesemaking section for more details.

Food preservation locations

See also Cellar .

Typical layout of a cellar filled with crocks on shelves, storage vessels, chests and 2 barrels of pickled food.

To negate the impact of a warm climate, build a cellar. Cellars have a fixed temperature of 5°C or colder if the ambient temperature is lower, meaning you will only profit from a cellar if the outside temperature is higher than 8°C in the first place.

Recommendations

• Build the walls from soil, ceramic, or stone materials and keep door/trapdoor count low. It’s best to not use any doors/trapdoors, and instead use dirt or hay as full-block fillers. The less light inviting openings the cellar has, the better - additionally, doors do not count as a soil or stone block and thus lower the efficiency, even if they do not let in sunlight.
• Keep the sun light level inside the cellar low, as it can raise the temperature by up to 10°C, thus influencing spoilage rate. Artificial lights like lanterns, torches and oil lamps are fine. This means building a cellar underground can help reduce the entry of sunlight, but it doesn't give a bonus solely on the fact it’s underground. Cellars can be located above ground, as long as they are safe from the sun.
• Cellars should be no larger than 7x7x7 blocks inside. If the room exceeds these dimensions, it will not be recognized as a cellar. Only the direct walls count, the corner rows can be left out without affecting the room recognition.
• Once a cellar is created any food items may be placed on a shelf or inside containers. A typical cellar layout is filled with crocks on shelves, storage vessels, chests and barrels of pickled food. All items stored in the cellar will receive equal food decay reduction.
• Unlike other room types, cellars react sensitively to chiselled blocks, even if the full block face points inwards. In some cases, the game may be unable to correctly calculate a chiselled block and therefore let light get in through there. It is recommended to either use no chiselled blocks in the cellar at all, or to make sure that there is an additional, complete-block layer covering these chiselled blocks.

Tip: