What is a common method of preserving food that involves the removal of moisture?

The method of preserving food that involves the removal of moisture is drying. This process works by reducing the water content in foods, which inhibits the growth of microorganisms and slows down enzymatic reactions that lead to spoilage. Drying can be achieved through various techniques, including air drying, sun drying, and using dehydrators or ovens. By removing moisture, dried foods have a longer shelf life while retaining their nutritional content and flavor, making this an effective preservation technique.

Canning, on the other hand, preserves food by sealing it in airtight containers and then heating to kill bacteria and enzymes, thus creating a vacuum seal that allows for long-term storage. Freezing involves lowering the temperature to below freezing to halt microbial growth and enzyme activity, but it does not remove moisture from the food, which could lead to issues like freezer burn. Pickling involves preserving food in an acidic solution, which also does not rely on moisture removal but rather on creating an environment inhospitable to spoilage organisms.