Food is preserved by curing with salt, smoking, pickling, drying, or canning.
Cured foods have been preserved by adding a combination of salt, nitrates, nitrite or sugar.
Fruit jams are not preserved with sodium chloride; it is rarely added to improve the taste.
salt and spices
Adding salt the taste of foods is improved.
Aboriginal people stored food in caves or in the ground to keep it cool. They also preserved meat with salt and other spices to keep it from spoiling.
Salt is used to preserve food along with adding taste.
drying, salt water marination, freezing, canning, pickling,
It preserved the meat and food instead of a refrigerator, which they didn't have.
to season
Adding sugar would only make a dish sweeter and not reduce the salt content. If the food is a soup or stew, adding potato will thicken the soup and absorb some of the salt. However, adding a liquid, such as water or dairy products, will increase the proportion of liquid to salt, therefore thinning out the salty taste.
Fish, meats, cabbage, and beans are very commonly preserved by salt.
Nowadays, preserving food usually means keeping the food in a fridge, or freezing for longer storage in a freezer. Other methods is salting fish, meat, either with salt crystals or steeping in brine (salty water). Then there is smoking, as in smoked salmon, herring, kippers, etc. Fruit can be preserved by slow drying or being preserved in sealed jars filled with a sugary solution. Fruit can also be preserved as a jam.