In the past salt was the best means of preserving food, how did this work

A.� Covering perishable foods like fish and meat, known as curing, is quite an ancient technique. It works because the salt absorbs a lot of water that food holds and locks up any remaining liquid.

Without this water bacteria that would normally rot food have nothing to grow in and the food stays edible.

�

Additionally salt has an antibacterial action that kills many bacteria that would normally rot food.

�

Q.� How long can something like fish last for once preserved in salt

A.� If enough salt is used, the fish may keep for as long as a year in a cool, dry place.

�

Q.� How long has salt curing been around for

A.� According to archaeological evidence, at least since the Stone Age in Europe. Written records from China suggest it was used there as long ago as 2000BC.

�

Q.� What sort of things were preserved

A.� The Romans preserved meat and fish as well as less obvious things like olives, cheese and shrimps.

�

The early Egyptians used salt to mummify dead bodies, although presumably they weren't for eating. To find out more about mummification, click here.

�

During the medieval period severed heads from criminals that had been hung drawn and quartered were boiled in salt water to lengthen the time they could be displayed on spikes as a warning to anyone contemplating breaking the law.

�

Q.� So it's possible to cure things in salty water too

A.� Yes, the two main ways to preserve food with salt is with dry salt or in salty water, which method you use depends on what you're preserving. For example salty water penetrates lean fish better than oily fish.

�

Q.� And you can preserve cheese using salt

A.� Yes, the salt draws the water out of fresh curd in addition to encouraging a protective hard rind to form.

�

Want to know how something worked in the past Click here to ask.

�

by Lisa Cardy