Vegetable preservation refers to methods used to extend the shelf life of vegetables, preventing spoilage and maintaining their nutritional value. Common techniques include canning, freezing, drying, and pickling. Each method has its own advantages, such as retaining flavor or making vegetables easier to store. These preservation methods help reduce food waste and ensure that vegetables can be enjoyed year-round. For example, canning involves sealing vegetables in jars and heating them to kill bacteria, while freezing locks in freshness by slowing down the growth of microorganisms. Proper preservation allows for a diverse diet even when certain vegetables are out of season.