The combination of available meat and shellfish, Indian corn and other field crops and garden plants made the Pilgrims’ diet a rich and varied one through most seasons of the year. Like the natives, however, the colonists experienced seasonal variations. Not all foods were available at every season of the year. The Pilgrims tried to extend the life of their foods through preservation. Salting, the most common method of preservation, worked well for pork (meat from pigs) and fish. This method was sometimes combined with smoking for meats. Drying was also common. Vinegar pickles and sugar were also occasionally used to preserve foods.