What are two natural food preservatives that most of us have in our kitchen cupboards?

1. Salt: Salt has been used for centuries to preserve food. It draws water out of bacteria and fungi, inhibiting their growth. This is why salt is often used in pickling, curing meats, and preserving fish.

2. Sugar: Sugar works by creating a hypertonic environment, meaning there's a higher concentration of sugar outside the bacteria than inside. This draws water out of the bacteria, inhibiting their growth. This is why jams, jellies, and other sugary preserves can last for a long time.