How to preserve food (drying, salting, sugar, vinegar, oil, smoke and more)

Food preservation works by denying microbes what they need — water, air, a friendly pH or a liveable temperature. Each classic method targets one of those, and some foods suit one method far better than another. Choose the method to match the food. The methods, and what each suits MethodHow it worksBest for DryingRemoves water so microbes can't growHerbs, fruit, tomatoes, mushrooms, jerky Salting / curingDraws out water, raises saltFish, pork, bacon, olives SugarBinds water in a high-sugar syrupJams, jellies, candied and preserved fruit Vinegar (pickling)Makes it too acidic for microbesCucumbers, onions, peppers, cabbage, eggs OilSeals out air (not a stand-alone preserver)Cooked vegetables, cheese — after acidifying SmokingDries and adds antimicrobial compoundsFish, meat, sausage (usually with salt) FermentingGood bacteria make acid that protectsSauerkraut, kimchi, yoghurt Canning / bott…