Because food preservation was critical to human survival, air- and sun-drying most likely preceded salt and dry curing, all dependent upon favorable geography and climate.

Preserving lemons is a traditional Moroccan method for prolonging their shelf life and infusing plenty of flavor into dishes. The process is super simple.

Although many people use the words "curing" and "brining" interchangeably ... what may metaphorically be a salt and sugar ...

The practice of curing is recorded as far back as the third century BC, with the curing of hams. In 3000 BC in Mesopotamia, cooked meat and fish preserved in sesame oil were a part of the Sumerian ...

The Cure. The first step of dry curing is to cover your meat with the salt and spices. For every 100 grams of meat that you have, you will want to add about 2.75 to 3.5 grams of salt to the cure.

THE publication, by the Australian Council for Scientific and Industrial Research, of a survey and scheme for research in refrigeration as applied to the preservation and transport of foodstuffs ...

Sun drying is the earliest form of food preservation. Evidence of this method has been found from 12,000 B.C. ... During the 15th Century, curing became an effective means of preserving meat.

This ancient food preservation method prevents spoilage by replacing an ingredient’s water contents with sugar — a process that can also transform scraps and discards, like citrus rinds ...

When done correctly, home food preservation can produce a bounty of safe and delicious food. If done incorrectly, it can lead to severe illness. Purdue Extension’s Mastering Home Food Preservation ...

UNIVERSITY PARK — For those interested in the fundamentals of home food preservation, Penn State Extension is offering a webinar, “Living on a Few Acres: Home Food Preservation,” from 6 p.m ...