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10,000 BCE
Drying
Drying racks were used to preserve different foods. Fish, meats, and herbs were often preserved using this method -
6000 BCE
Salting and Curing
Salting and curing was used for the removal of water and addition of salt to meat. The curing of meats and seafood not only preserves the taste and texture but also prevents the growth of harmful pathogens that need moisture to survive. -
1000 BCE
Pickling
Pickling preserves foods in vinegar produced by starches or sugars. Pickling may have originated when food was placed in soured wine or beer to preserve it -
700 BCE
Sugaring
Sugaring preserves food in honey or sugar. The sugar not only sweetens but draws out water from harmful pathogens, which dehydrates and destroys them. -
100
Freezing
In climates that experience freezing temperatures, freezing was an obvious method of preservation. Food was buried underground or in the snow for preservation throughout the winter. -
400
Fermentation
Fermentation is a chemical process by which molecules such as glucose are broken down. It is often used to make breads and other baked goods. It's also used to make meads, wines, and beers.