Preserving organics? Is it possible??

So i was thinking, alot of these bottles (that are supposbley organic) we see in hydro stores usually are sitting in the shelves for long periods of time.

Now im not stupid, i know they obviously use synthetics or some crazy shit to keep it from going bad. And im also aware that most organics like teas for example would eventually go bad.

so my question is, is there some organics that can be preserved or kept for long periods of time?

Off top of my head here are some examples of organics i kno i can store for awhile.

garlic spray (ive used two month old garlic for ipm)
my horse tail botanical tea i usually keep for about a week before i use it all up, never had a problem or bad smell from it.

any methods or other examples that have long life shelves? Citric acid? More mollasses?

Fermented plant extracts can last a long time. Some very knowledgeable organic peeps have claimed to use FPE's for over a year after they were first made. Also some people are making sprouted seed teas and then pouring them in to ice cube trays and freezing them, and then just thawing out what they need when they need it. Good idea imo.

I don't know. When I soak and bubble kelp for a foliar. that foliar smells great for 4-5 days. after that it smells like ass hole death. Ive even tried keeping it in the fridge and it goes bad just as quick. Compost teas go bad turnig rancid while brewing if you brew for more than 3 days.

I never thought of freezing sst. I make what I use. so not to be wasteful.

From my experience ferments do last a long time, mainly because of pH. I can see why oxygenated things are going to decay, think about what oxygen does to a human body, it basically rusts out, bio-organically.

Usually the longer the ferments go, the lower pH they get if stored well, but it takes a while....I have two LAB bottles going: one from 2010 the other from 2011, the older one has sunk to about 3.7pH and 2011 rides around 4.0pH.

Anything you keep, Having a low pH without the addition of heat and lack of oxygen is probably going to work best......I am even cautious to say that, because things change....


another thing backing up fermentation, is just look at the examples of fermented food over the centuries and the ability to preserve that food...

^^^ freezing seems to be a good idea too, isn't a freeze dry process one that tries to eliminate oxygen as well? by evaporating it, then suspending it?