Ripe fruits are preserved by sun-drying and a powder is prepared for out-of-season purposes.

Seasonal fruits, such as peaches, pears and apricots are preserved into a variety of packaging.

The bog acids, with pH levels similar to vinegar, conserve the human bodies in the same way as fruit is preserved by pickling.

Sugar does the same thing, which is why fruit is preserved in sugar solutions.

Additionally, the fruit can be preserved by pickling, which reduces its acidity.

The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.

The fruit can be preserved with salt to make a dish called Anningo.

By replacing the fruit's natural water content with a highly concentrated sugar syrup, the fruit could be preserved for up to a year.

The fruit will be preserved in thick slices or whole.

The fruit are thereby preserved to be eaten in winter, when the Rumtopf is matured.