Drying is the oldest known method of food preservation, dating back to prehistoric times. It involves removing moisture from food to prevent the growth of microorganisms.

Irradiation is a modern food preservation technique that involves exposing food to ionizing radiation to kill bacteria and other microorganisms. It is not a traditional method.

Pickling is the process of preserving food by submerging it in a brine solution, which typically contains salt, vinegar, and spices. This process inhibits the growth of bacteria and other microorganisms.

Smoking is a traditional food preservation technique that involves exposing food to smoke from burning wood or other materials. This process imparts a distinctive flavor and aroma to the food and also helps to inhibit the growth of bacteria.

Canning is the process of preserving food by heating it to a high temperature and then sealing it in airtight containers. This process kills bacteria and other microorganisms and prevents recontamination.

Curing is a traditional food preservation technique that involves adding salt or sugar to food to inhibit the growth of microorganisms. This process is often used to preserve meat, fish, and vegetables.

Fermentation is the process of preserving food by fermenting it with beneficial bacteria. This process produces lactic acid, which inhibits the growth of harmful bacteria and gives fermented foods their distinctive flavor and texture.

Cellaring is a traditional food preservation technique that involves storing food in a cool, dry place to prevent spoilage. This method is often used to preserve fruits, vegetables, and wine.

Waxing is the process of preserving food by coating it with a layer of wax or other protective material. This process helps to prevent moisture loss and spoilage.

Root cellaring is a traditional food preservation technique that involves storing food in a cool, underground space. This method is often used to preserve fruits, vegetables, and root crops.

Pickling is the process of preserving food by submerging it in a vinegar solution. This process inhibits the growth of bacteria and other microorganisms and gives pickled foods their distinctive flavor and texture.

Confit is a traditional food preservation technique that involves storing food in a sealed container with a small amount of liquid, such as oil or fat. This method is often used to preserve meat, poultry, and vegetables.

Freezing is the process of preserving food by exposing it to cold temperatures. This process slows down the growth of microorganisms and prevents spoilage.

Larding is a traditional food preservation technique that involves wrapping food in a protective layer of fat. This method is often used to preserve meat and poultry.

Preserving is the process of preserving food by adding a preservative to it. Preservatives are substances that inhibit the growth of microorganisms and prevent spoilage.