Preservation in oil, preservation in vinegar, preservation in brine, preservation in fat and preservation in alcohol are other methods of preservation than jarring. But be careful, they do not have the same advantages.
There are other ways than household canning to preserve food over time.
Preserving in oil is suitable for peppers, garlic or even dried tomatoes, but without heat treatment the oil will only serve to insulate the food from the air and preservation will be short-lived even in the refrigerator.
Preserving in vinegar is suitable for pickles, capers and even small vegetables (pickles). The number of ingredients is however limited. It is the acetic acid in vinegar that allows preservation. Vinegar is also used to make chutneys.
For preservation in brine, it is the salt that allows preservation. It is particularly suitable for olives, salt is also widely used in cold meats or for preserving fish.
Preservation in fat is the principle of confit or gizzards... Once cooked, the food is immersed in fat which will protect it from contact with air.
Preservation in alcohol is mainly used for fruits. It is the antiseptic ability of alcohol that allows conservation. With these methods, there is no alteration of the food, but be careful, however, be aware that preservation in alcohol can modify the original taste of the product.
Oil, vinegar, fat, brine, alcohol, now you know everything, it’s up to you!
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