Alternative methods of preserving foods include pickling, dehydrating and oil storage. Pickling usually requires vinegar, water and salt over a period of 48 hours which can be stored at room temperature for up to 2 months. Dehydration is a longer process that requires preparation of produce for dehydration, dehydrating in an oven or food dehydrator for a few hours. Both methods ensure that food can be stored, consumed and cooked for longer periods than the original state of time. Oil can preserve many vegetables by denying oxygen to decay bacteria. Be careful of how you store food in oil, it must be done properly to avoid botulism poisoning.