However, if you have freshly-picked peas, you would have to do something to them to get the moisture out before sealing them. If not, that leaves canning or freezing. Neither of which is room temperature.

You mentioned a class 2 preservative. I am not familiar with that. But, I suppose you could always add chemical preservatives to food to preserve it. Today, most people feel that are ingesting too many preservatives and are trying to get away from that.

My mother grew up on a farm and recalls that her father would put raw meat in the middle of the wheat storage container (the barn or silo type) in order to preserve it. This was before refrigerators and freezers, just ice boxes. However, she can’t remember any more details than that.