traditional food preservation methods

Traditional food preservation methods extend the shelf life of produce without modern technology. Techniques include drying, which removes moisture to prevent bacteria growth; salting and curing, where salt draws out moisture and inhibits microbial activity; fermenting, which uses natural bacteria to preserve food and develop flavors; smoking, which exposes food to smoke to add flavor and create a barrier against spoilage; pickling, involving immersion in vinegar or brine to create an acidic environment; and refrigeration, which slows microbial growth. These methods harness natural processes and ingredients to keep food safe and edible for longer periods.