Just Acid, no canning, no refigeration

Acid only preservation would be available to anyone who can grow food.
It wouldn't rely on acquiring salt or manufactured jars/lids, it wouldn't need dry air, heat , airflow , or smoke.
Before we had canning, I think  people used vinegar and citrus juices to preserve foods, but it is hard to find information about this.
South Asian pickles seem to be worth investigating more.
They have been around a long time in a region with extremes of weather.
The recipes predate refrigeration and canning technology and seem to still be in use, though there are canned versions widely available.

Rebecca, you might be able weigh in, though I would be surprised if pickles are as popular in your region, given how easy it is to dry food in that climate.

I think they did it via lacto-fermentation. Salt is added initially to keep the food from decaying, and then lactic acid develops and takes over. Fermented foods become increasingly acidic and resistant to mold and decay as long as they remain submerged in the brine.

Here's a vinegar preservation experiment I'm trying with horseradish root. I use it to make "supertonic" (like fire cider tonic) but have found that dehydrating the root makes it too hard to use in the tincture. I did these pieces of root about a year ago. I keep the jar in the pantry  and they still look really good!