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Freezing/Refrigeration: Freezing is one of the simplest and least time consuming ways to preserve foods at home. Freezing does not sterilize food the extreme cold slows the growth of micro organisms, but doesn't kill the bacteria, and slows down changes that affect quality or cause spoilage in foods like enzyme activity. Freezing cannot improve the flavour or texture of any food, but when properly done it can preserve most of the quality of the fresh product. Foods that can be frozen include meat, eggs, poultry, fruit and vegetable. Salt (brining): Using salts like sodium chloride or sodium nitrate decreases the amount of water the food can hold. Bacteria are killed because when they land on the food water is removed from them through osmosis. Meat is a typical food, which can be salted. Pickling: Pickled products add spice to meals and snacks. Ethanoic acid in vinegar not only adds flavour but...

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