How did we preserve food during the Middle Ages
Salting - Salting was the most common way to preserve food, as it drew out the moisture.
Salting - One method of salting meat was by pressing dry salt into it, then layering.
Dried meat - Meat could also be preserved through drying. The method involved first cutting it into thin stripes, and then lightly salting it.
Dried fruit - Fruits were sun-dried in warmer climes and oven-dried in cooler regions.
Drying foods to preserve them - It's understood that moisture allows for the rapid microbiological growth of bacteria.
The process - In warmer regions, one could simply dry meat under the hot summer sun.
Cooking with salted food - The first thing a cook did when he prepared the salted food for consumption was to soak it in fresh water.
Keeping food in salt brines - While not effective in the long term, preserving food in a salt brine was also a used method.
Dried cod - In Scandinavia, where temperatures dropped to freezing temperatures, cod fish were dried out in the cold air.
A popular method - Drying was used to preserve all sorts of foods, such as grains like rye and wheat.