depending on what you are drying - I suggest you get a dehydrator. Also it depends on where you live. I live in Las Vegas and air-dry fresh herbs all the time. It takes about two days in a well ventilated room. If you are in a hurry you can spread the leaves on a cookie sheet and dry it in a low oven (200) in about one and a half hours. For more moist subjects (meat, tomatoes, fruit) I have always used a dehydrator.
Freezing is a very common method of food preservation. Canning is another method that is often used. You can also dry, or vacuum seal foods to preserve them.
You can smoke or dry food to store it.
One method could have been pickling the food.
Freezing is a very common method of food preservation. Canning is another method that is often used. You can also dry, or vacuum seal foods to preserve them.
water can not preserve food it attracts mold
The sous vide method is not recommended for canning food at home as it may not reach the high temperatures needed to safely preserve food. It is best to use traditional canning methods, such as water bath or pressure canning, to ensure food safety.
To safely preserve food using canning without a water bath, you can use the pressure canning method. This involves sealing the food in jars and processing them at high temperatures to kill bacteria and prevent spoilage. It is important to follow proper guidelines and instructions to ensure the safety of the canned food.
On meat, salt can preserve food.
how can apply high temperature short time preservation method to ready to serve foosd
They stuffed the food with salt which would let it dry out and that's how they would preserve it.
well once you have cooked the food it is ready to it so there is no need to preserve it
The method you are referring to is known as raw pack canning. In raw pack canning, raw food is placed directly into the canning jars and then covered with boiling liquid (such as syrup, water, or juice) before processing to preserve the food.