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Storing food underground where temperatures are cooler and oxygen levels are lower, thus preventing spoilage. Techniques vary from fermentation pits to clamping.

Using specific cultures to reliably ferment food, such as making yogurt, cheese, and sourdough bread. These methods have become standardized over centuries.

Removing air from a package before sealing to reduce oxygen levels, limiting the growth of aerobic bacteria or fungi. Gained popularity in the 1940s.

Removal of water to inhibit bacterial growth. Has been used since ancient times, with evidence of dried foods dating back to 12,000 BC.

Adding salt to food to draw out moisture and inhibit microbial growth. This has been essential for preserving meat and fish before refrigeration.

Sealing food in airtight containers after heating to destroy microorganisms. Developed by Nicolas Appert in the 19th century, revolutionizing food preservation.

Preserving food by using sugar to create an environment where microorganisms cannot grow. Historically popular for fruits and jams.

Preserving food by cooking it in a substance that solidifies to form a gel, often using gelatin. This method has been used in medieval times for meat and fish dishes.

Uses smoke to add flavor, preserve, and color food, often meats and fish. Smoking has been practiced for thousands of years, with evidence from various indigenous peoples.

Converting carbohydrates to alcohol or organic acids using microorganisms, under anaerobic conditions. An ancient method, with evidence from 7000 BC in China.

Changing the composition of the internal atmosphere of a package to improve shelf life. Common gases used are nitrogen, oxygen, and carbon dioxide.

Lowering the temperature to inhibit enzyme activity and slow down microorganism growth. Became more practical with the invention of electricity and freezers.

Exposing food to ionizing radiation to destroy microorganisms, parasites, and insects, thereby extending shelf life. Developed in the mid-20th century.

Heating food to a specific temperature to kill pathogens, then rapidly cooling it. Developed by Louis Pasteur to combat wine spoilage.

Utilizing high pressure to inactivate pathogens and enzymes in food without the use of heat. A modern technique gaining popularity in the 21st century for retaining food quality.

Submerging food in an acidic solution, usually vinegar, or fermenting it in brine. This method has roots in ancient India, Egypt, and Greece.

Adding chemical preservatives to food to prevent spoilage by microorganisms. Common chemicals include sulfites, nitrates, and benzoates, among others.

Cooking food slowly in its own fat and then storing it submerged in the same fat. Originates from French cuisine and used historically for meats like duck and pork.

Storing food at low temperatures to slow down microbial growth and enzymatic reactions. Refrigeration became widespread in the 20th century with technological advancements.