Techniques whose primary purpose is extending a food shelf life or transforming it for storage and trade, rather than cooking it for immediate eating. Belongs here: Brining, Candying, Canning, Curing, Fermentation, Food Drying, Pickling, Smoking. Does not belong here: a technique whose primary purpose is producing a dish for the same meal, grouped under one of the cooking-method subcategories, even when it happens to extend shelf life as a side effect, such as confit, grouped under moist-heat and combination cooking methods.