Editing Food preservation (section)

=== Jellying ===
{{Main|Aspic}}
{{See also|Fruit preserves|Confit}}
Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include [[gelatin]], [[agar]], [[maize]] flour, and [[arrowroot]] flour.

Some animal flesh forms a protein gel when cooked. [[Eel|Eels and elvers]], and [[Sipuncula|sipunculid]] worms, are a delicacy in [[Xiamen]], China, as are [[jellied eel]]s in the [[East End of London]], where they are eaten with mashed potatoes. [[British cuisine]] has a rich tradition of [[potted meat]]s. Meat off-cuts were, until the 1950s, preserved in [[aspic]], a gel made from gelatin and clarified meat broth. Another form of preservation is setting the cooked food in a container and covering it with a layer of fat. Potted chicken liver can be prepared in this way, and so can [[potted shrimps]], to be served on toast. [[Calf's foot jelly]] used to be prepared for invalids.

Jellying is one of the steps in producing traditional [[pâté]]s. Many [[jugging|jugged meats]] (see below) are also jellied.

Another type of jellying is [[fruit preserves]], which are preparations of cooked fruits, vegetables and sugar, often stored in glass jam jars and [[Mason jar]]s. Many varieties of fruit preserves are made globally, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash. The ingredients used and how they are prepared determine the type of preserves; [[jam]]s, [[jelly (fruit preserves)|jellies]], and [[marmalade]]s are all examples of different styles of fruit preserves that vary based upon the fruit used. In English, the word ''preserves'', in plural form, is used to describe all types of jams and jellies.