Before the invention of the refrigerator, submarines and other naval vessels faced challenges in keeping food fresh and cool during extended voyages. Several methods were employed to preserve food and prevent spoilage:
Pickling and Canning: Foods like vegetables, fruits, and even meat were often pickled in vinegar or preserved in cans. Pickling and canning helped prevent the growth of bacteria and prolonged the shelf life of the food. Canned goods could be stored for long periods without refrigeration.
Drying and Smoking: Foods were dried or smoked to remove moisture, making it difficult for bacteria to grow. Dried fruits, jerky, and salted fish were common provisions on board submarines and ships.
Salting: Salt has been used for centuries as a preservative. Meats and fish were often salted to draw out moisture and inhibit bacterial growth.
Cool Water and Ice: In some cases, submarines would carry large blocks of ice or use water-cooling systems to keep perishable foods relatively cool. However, the effectiveness of these methods was limited, and food storage times were still relatively short.
Root Cellars: Submarines sometimes had designated storage areas, similar to root cellars on land, where temperature and humidity were controlled to some extent. These areas provided a slightly cooler environment for food storage.
Regular Resupply: Early submarines had limited storage space and refrigeration capacity. Therefore, they relied on frequent resupply stops, where fresh provisions could be brought on board, and spoiled food could be discarded.
It's important to note that these preservation methods were not as efficient as modern refrigeration. Submarines had to carefully plan their food supplies and consider the duration of their missions to ensure they had enough edible food throughout the journey. The development of more advanced refrigeration technologies has significantly improved the ability of submarines to store and preserve food for extended periods, enhancing their operational capabilities and crew comfort.