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Preservation Techniques

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Canning

Preserving food by processing and sealing it in airtight containers.

Freezing

Preserving food by lowering the temperature to inhibit microorganism growth.

Drying

Removing moisture from food to prevent the growth of microorganisms.

Pickling

Preserving food by soaking in a solution of acid, typically vinegar, and salt.

Fermentation

Converting carbohydrates to alcohol or organic acids using microorganisms, under anaerobic conditions.

Salt Curing

Using salt to draw moisture out of food, thus inhibiting bacterial growth.

Sugar Curing

Preserving food using sugar to prevent spoilage by osmotically inhibiting microbial growth.

Smoking

Preserving food by exposing it to smoke from burning or smoldering plant materials, typically wood.

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