The term "food preservation" describes a variety of techniques for preventing food from decaying after it has been harvested or butchered. Techniques for food preservation include those that stop the proliferation of microorganisms like yeasts (although other techniques work by introducing safe bacteria or fungi to the food) and lessen the oxidation of lipids that results in rancidity. Foods are substances, or combinations of substances, both solid and liquid, that are meant for human consumption or ingestion for their nutritive or gratifying qualities. Food preservation may also involve techniques that prevent visual deterioration, such as the enzymatic browning response that occurs after cutting apples for a dish. In order for all family members to achieve their nutritional demands with foods they enjoy or prefer for an active and healthy life, home food must always have an adequate amount of nutritious food. Typically, people produce or purchase their food. They might get free or discounted food during food shortages. People must consume enough food to meet their nutritional and gastronomic needs, as well as a diversity of foods, to be in a state of food security. The effects of various food preservation techniques, including drying (freeze drying or spray drying), freezing, vacuum-packing, canning, sugar crystallisation, pickling, and food irradiation, were also examined. In this review we will discuss about Traditional method of food preservation method and Non Traditional methods of food preservation.