Food preservation

A hot water bottle (or hottie) is a container filled with hot water and sealed with a stopper, used to provide warmth, typically while in bed, but also for the application of heat to a specific part of the body.

Refrigeration is a process of moving heat from one location to another in controlled conditions.

A refrigerator car (or "reefer") is a refrigerated boxcar (U.S.), a piece of railroad rolling stock designed to carry perishable freight at specific temperatures.

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol.

Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others.

A refrigerator (colloquially fridge) is a popular household appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room.

Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.

Food irradiation is the process of exposing foodstuffs to ionizing radiation.

Salting is the preservation of food with dry edible salt.

A reefer ship is a refrigerated cargo ship; a type of ship typically used to transport perishable commodities which require temperature-controlled transportation, such as fruit, meat, fish, vegetables, dairy products and other foods.

Confit (French, pronounced [kɔ̃fi] or in English "con-fee") comes from the French word confire which means literally "to preserve", a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

Freeze-drying—technically known as lyophilisation, lyophilization, or cryodesiccation—is a dehydration process typically used to preserve a perishable material or make the material more convenient for transport.

Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten.

Freezing food preserves it from the time it is prepared to the time it is eaten.

An olla is a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes.

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup.

Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus.

Pickling salt is a salt that is used mainly for canning and manufacturing pickles.

Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to kill the organisms that would create spoilage.

Bisin is a naturally occurring lantibiotic (an antibacterial peptide) discovered by University of Minnesota microbiologist Dan O'Sullivan.

The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt.

Ancient methods of preserving fish included drying, salting, pickling and smoking.