Refrigerate perishable foods promptly
Freeze foods for long-term storage
Can foods using proper pressure or water-bath methods
Dry foods by air-drying, dehydrating, or sun-drying
Ferment foods with salt, sugar, or starter cultures
Pickle foods in vinegar or brine
Salt or cure meats and fish
Vacuum-seal foods to reduce air exposure
Store grains, beans, and dry goods in airtight containers
Keep food in a cool, dark, dry place
Use clean containers and utensils
Wash hands before handling food
Label foods with dates
Rotate older foods to use first
Check stored foods regularly for spoilage
Remove damaged or moldy items immediately