Fruit: dehydrate, freeze, or alcoholic fermentantion. Some fruit have special methods, like sulphured apples or bletted medlars.
Vegetables: easiest thing is to pack in brine of 3Tbl per Qt, leave at room temperature or a little cooler for a week before eating. I alway throw in some onion and garlic because I like it that way. Lasts like 6 months at room temperature. Most vegetables have additional special traditional preservation methods, but that fermented pickle in brine works for pretty much all of them.
If you want to be more specific with which foods you need to preserve, I can provide more options.
Ah, a fellow connoisseur I see. Do you add enough chili to make them spicy?
Have you tried onion, garlic, fenugreek, coriander, chili? I did a duck and a rattlesnake that way this summer and they were both indescribably delicious on crackers.
That sounds like something my bro would do…. To in-laws….(okay so his in-laws are awful? Even by the standards of in-laws (there also fairly meddlesome)