Food Preservation from ancient to modern times
In ancient times, food preservation existed in one form or another.
It permeated every culture at nearly every moment in time.
To survive ancient man had to harness nature. Not an easy task.
In colder climates, freezing was effective. In hot climates,
food could be dried in the sun, or wind could have dried food.
Fire, our old friend fire was used to smoke meat.
Evidence shows that Middle East and oriental cultures
actively dried foods as early as 12,000 B.C. in the hot sun.
Romans were fond of dried fruit. In the middle ages
special ‘still houses’ were built to dry fruits, vegetables
and herbs when the sun was not strong enough or didn’t
’ last long enough for drying.
Freezing worked well in the appropriate climates.
When the temperature rose, cellars, caves and
even cool streams worked for that purpose.
In more modern times, the very wealthy built Ice houses
to store ice and food on ice. In the 1800’s the ice house
became the ice box.*1
My great Aunt had one, I remember, it was pink.
Point of fact in the town of Portville, NY. There’s still an old ice house, it isn’t used anymore. But the older folks remember.
Fermenting was a valuable means of preservation.
Pickling! I personally never saw much difference in the two. They both were used in alcohol brewing.
Ketchup was an oriental fish brine that traveled the spice route to Europe and eventually to America where someone finally added sugar to it. Spices were added to these pickling sauces to make clever recipes. Soon chutneys, relishes, piccalilli’s, mustard’s, and ketchup’s were commonplace.
Worcester sauce was an accident from a forgotten barrel of special relish. It aged for many years in the basement of the Lea and Perrins Chemist shop. *2
Did you know that John Snow, the King of the North (kit Harington) was raised from age 11 until adulthood in Worcestershire, UK
Enough of my useless trivia
Have a nice day
Garnet
*1 nchfp.uga.edu/resources/entry/historical-origins
I’ve wanted to get into canning, but I don’t have a pressure canner and I’m too chicken to try water bath canning because of botulism 
one day, though!
As long as you follow hygiene and sterilization guidelines, you’ll be good! We’re coming up on cherry season here, and canning brandied cherries is always fun. 
I need to pick up a book or something on canning, something I can have handy to reference in the process. I’m sure I can find one at a local bookstore here somewhere, I just have to look.