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Here is what one source says: “Historically, brining and salting has been used as a method to preserve meat.Some methods were as simple as submerging the meat in a barrel of salt water.

If your honey does crystallize, just place the jar in warm water until the crystals dissolve. Pemmican Pemmican was first made by Native-Americans and later by European fur traders and settlers.

But historically, it was used to treat burns, cuts and wounds. If it hardens over time, you can break up the chunks by warming it up and stirring it, just like with honey.

Sugar doesn’t support bacterial growth, but don’t forget to store it in an airtight container to keep the bugs and moisture out.

From stir fries to soups, soy sauce is an important ingredient in Asian recipes.

My favorite way to eat soy sauce is to make a quick sauce by mixing ¼ cup of honey, ¼ cup of water, and 2 tablespoons of soy sauce.

The high sodium content of soy sauce helps to preserve it.

But if you’re gluten intolerant, make sure that you buy a soy sauce that is gluten-free.

Then it was mixed with fat and pressed into little cakes.

Sometimes, berries were tossed in for extra flavor. In fact, it was given in rations and used by British soldiers during the Second Boer War (1899-1902). And, like honey, has been found perfectly preserved in Egyptian tombs.

The salt solution was judged ready when it would float a raw egg.

This solution would require approximately 8 pounds of salt to 5 gallons of water.

Vanilla Extract Made from dried, cured vanilla beans, pure vanilla extract has a sweet, rich flavor.