Avoid metallic cans; these cans are corroded by salt.
Fish, meats, cabbage, and beans are very commonly preserved by salt.
Food is preserved by curing with salt, smoking, pickling, drying, or canning.
This is salt ground a bit bigger than normal table salt. It is used on raw meats to cure them. Ham, fish like salmon are cured using this kind of salt.
With salt, why do you ask? CREEPER!
It's fish that has been preserved using salt.
Yes, because it must be preserved.
Fruit jams are not preserved with sodium chloride; it is rarely added to improve the taste.
Salt Fish is any fish preserved in salt, most generally Cod.
Because salt absorb water; without water bacteria are killed.
Bacteria such as Pseudomonas and Shewanella are most likely to spoil freshwater trout preserved with salt. These bacteria thrive in cold, moist environments like the conditions found in salt-preserved fish, leading to spoilage. Additionally, other spoilage bacteria such as Lactobacillus and Clostridium can also pose a risk to the preservation of freshwater trout with salt.
salt and spices
For the most part they ate meats which were preserved in salt.