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2. Food preservation - Wikipedia

   en.wikipedia.org/wiki/Food_preservation

   Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.

3. Salting (food) - Wikipedia

   en.wikipedia.org/wiki/Salting_(food)

   Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel. People in the 14th century could also put salt on vegetables for taste. [2]

4. Curing (food preservation) - Wikipedia

   en.wikipedia.org/wiki/Curing_(food_preservation)

   Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [ 1 ] Many curing processes also involve smoking , spicing , cooking , or the addition of combinations of sugar , nitrate , and nitrite .

5. Canning, freezing or drying - know best practices to safely ...

   www.aol.com/canning-freezing-drying-know-best...

   Whether choosing to preserve food by canning, freezing or drying, remember there are guidelines to follow for the best results in safety and flavor.

6. Pickling - Wikipedia

   en.wikipedia.org/wiki/Pickling

   Through the winter, pickling is an important method of food preservation. Pickled cucumbers, onions, and eggs are common. Pickled egg and pickled sausage make popular pub snacks in much of English Canada. Chow-chow is a tart vegetable mix popular in the Maritime Provinces and the Southern United States, similar to piccalilli.

7. Curing (vegetable preservation) - Wikipedia

   en.wikipedia.org/.../Curing_(vegetable_preservation)

   Curing is a technique for preservation of (usually edible) vegetable material. It involves storing the material in a prescribed condition immediately after harvest. It involves storing the material in a prescribed condition immediately after harvest.