Sorry, due to website restrictions we are unable to display the requested page. Food preservation includes processes that make food more resistant to microorganism growth and pickling apples the oxidation of fats. This slows down the decomposition and rancidification process. Many processes designed to preserve food involve more than one food preservation method.

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. Some techniques of food preservation pre-date the dawn of agriculture. Boiling liquids can kill any existing microbes. Milk and water are often boiled to kill any harmful microbes that may be present in them.

Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Sometimes meat is buried under conditions that cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator, or, in areas of permafrost, a freezer. In Orissa, India, it is practical to store rice by burying it underground. This method helps to store for three to six months during the dry season.