Of salt and brine is known that they absorb moisture, and thus have a drying and preservative effect. It is mainly used for fish and meat (bacon, ham, dry sausage). (See salt / brine).

konfijtfruitStrong concentrations of sugar have also that drying effect that stops the development of micro -organisms. Candying is an ancient preservation technique.
The taste and shelf life of fruits, flowers, grains was improved by immersing or cooking them in honey (or later sugar).

These are the two ways to preserve with sugar : add sugar and heat the fruit, or add sugar and dry fruits.

Besides antiseptic sugar also has the useful property to form gel (and solidificate) in combination with acid and pectin that is released when cooking fruit. The fruit is heated in a hot sugar solution of more than 65 percent. Sometimes several times, and hours. Use equal parts water and sugar. After a few hours (3 to 6) you take the fruit out. Cook the syrup so that it thickens. Allow to cool (so that the fruits are not cooking). Repeat the process (possibly several times). This reduces the moisture content in the fruit and creates the preservative effect. Examples are ginger, pineapple, cherry, lemon and orange peel, tangerines, olives, chicory, onions, celery, strawberries, apricots, figs, chestnuts, melon, mirabelle plums, oranges, and wedges, peaches, greengage (plums).
You can save products closed in a cool and dry place, dried, or in syrup.

Culinary known is citron, the candied peel of the fruit of the cedars (Citrus medica). This citrus looks a bit like a lemon or orange, and consists largely of shell.

Candying (or confit) is a cooking technique where meat, game or poultry is cooked long in many animal fat. Pre brining increases the shelf life. The temperature here is not above 90 degrees Celsius. If most of the liquid has evaporated, let the meat cool under a surface of fat to make the product remains well long (Sealed from air). Confit meat therefore has a longer shelf life. This is called in French: confit. Very well known is the confit de canard from the Périgord, or French rillettes, a mixture of pork and goose meat, covered with pork- and goose fat.