Salt absorb water and as a consequence all microorganisms (they need water) are killed.
arthur phillip put salt on the food to keep it fresh
from salt to keep food fresh, to storage sheds, to refrigerators! refrigerators helped people keep food fresh longer by keeping it cold.
Sodium chloride is a preservative for foods killing microorganisms.
Because it does!
Salt must be stored in tight sealed bottles.
Fresh not; but the vegetables can be preserved in brine.
It is not a method for an apple.
To keep the food fresh
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Stores food so you can eat it and keep it fresh
they don't
they dried it