Preservation
Curing
Preserving food using salt (to draw out moisture via osmosis), sugar, and nitrites/nitrates. It extends shelf life while firming the texture and deepening the flavor. Methods include dry curing and wet curing.
Smoke
Exposing food to wood smoke, which contains antimicrobial and antioxidant compounds that slow spoilage. Aside from extending shelf life, it imparts a distinct aroma, flavor, and color. Methods are divided into hot and cold smoking.
Canning
Canning is a preservation method that involves sealing food in airtight containers and applying high heat to destroy harmful microorganisms. Upon cooling, a vacuum seal forms to lock out oxygen and prevent re-contamination, keeping products shelf-stable at room temperature for years. The process utilizes two main techniques based on acidity: water bath canning (100°C) is safe for high-acid foods like fruits and pickles, while pressure canning is strictly required for low-acid foods like meats and vegetables. This pressurized method reaches extreme temperatures (116°C–121°C) necessary to eradicate deadly, heat-resistant Clostridium botulinum spores.
