1.

Canning is a method of preserving food in which the food contents are

processed and sealed in an airtight container. Canning provides a shelf life
typically ranging from one to five years, although under specific circumstances
it can be much longer.

2. Boiling is the process of applying heat to water until the temperature reaches
about 100°C. Boiling foods in water cannot completely destroy all
microorganisms.

3. Pickling is the process of preserving or expanding the lifespan of food by

fermentation in brine or immersion in vinegar. The resulting food is called
a pickle. The pickling process will affect the food's texture and flavor.

4. Drying is a method of food preservation in which food is dried, sometimes

in the sun.Drying inhibits the growth of bacteria, yeasts, and mold through the
removal of water.

5. Refrigeration and freezing are used on almost all foods: meats, fruits,
vegetables, beverages, etc. In general, refrigeration has no effect on
a food's taste or texture

6. Jellying is the process of preserving food using sugar as a preservative for

food like fruit. Preserves are made by heating the fruit with sugar. Sugar
draws water from the microbes.