There is so much to go in a kitchen, esp the outside kitchen
Food Preservation include: Dehydration, Fermentation (Acid/Alcohol), Cool Storage, Sugaring, Canning, Freezing, Hoophouse, Salting/Smoking/Nitrates/Sulfides/etc
Solar Dehydrator
This is great for herbs/spices, mushroom, slice fruits, fruit leather. Bees also dehydrate nectar to honey. Grains, beans, nuts also do well with some dehydration. Not so much for leafy greens, or tubers.
Dehydration in Sept/October in more northern climates with low temperature is easy. And in the deserts with low humidity it is easy, but in the warm humid south/tropical region, we need a faster radiant vs a convective solar dehydrstor
https://www.instructables.com/id/A-Radiant-Solar-Food-Dehydrator-that-doesnt-fight-/
Fermentation
After dehydration this is the 2nd most popular way, that humans preserve food. We call fat/carbs empty calories and look for nutrient-dense food, well this is the level after that.
These microbes produce alot of vitamins, enzymes, hormones, mind/heart/liver/body altering compounds that help us in so many ways that we are just discovering them.
-Water Kefir = a soda replacement (24 different microbes species), if you keep it for long it will turn to vinegar, and you can
-Soda Kefir = if you bottle the above it will pressurize and turn into a tasty 100% fruit juice soda
-Kefir Cider = if you fed them excessive amount of sugar and slowly expose them to 2% alcohol water, they will make a 2%-3% alcohol drink once you add any juice or sugar water to it.
-Kefir Mead = same as above but honey is used instead of fruit juice. like above the higher the alcohol percentage the lower the species count.
-Milk Kefir = yogurt like (48 different microbes) that can be turned into kefir cheese.
-Cheese = all I know is that this is yummy
-Frozen Yogurt = ice-cream like, this can also be made with Milk Kefir or the Kefir grains can be added
-Vegetable = the whey or juice or grains from any of the above can be used as a starter, salt can be added too, just compact the vegetables and keep them submerged.
-Sauces = similar to above vegetable paste, salt and kefir starter is aged.
-Sourdough = you can use the same starters as above then adjust to your own flavor profile or buy a real sourdough starter
-Grains/Apples/Grape/etc can be fermented to make alcohol/beer/cider/wine
-Alcohol can be distilled but that is another topic
-Beans can be fermented to make miso/soy by KOJI, or beans can be turned into tempeh by Rhizopus
-Fish can be turned into fish sauce, (barley-koji or rice-amasake liquid kept at 60F or below with the fish parts, salt, kefir, for 2months)
-Meat, just like the fish sauce above any meat can be submerged in the enzyme rich barley-koji liquid and salt + kefir
-Sausages, ground meat, sugar and milk kefir is stuffed into a casing and fermented for a month in cold storage/60F then smoked/dried.
Cold Storage
This can be done by adding a mini-split ductless air handler to an insulated 'shed'
Root Vegetables
Squash
Cabbage
Most fermenting foods/fermented food
Dehydrated Foods
Sugaring
This is in some way similar to dehydration, in that we are reducing the moisture content by boiling.
Reverse Osmosis also sucks the water out of the bad microbes too, inactivating them.
-Presevres
-Jams
-Jelly
Canning
Not a big fan of canning, I prefer fermenting or dehydrating
Water: Pure, Acidic, Sugar Sweet, Salty is added in with the vegetable/fruit/grain/tube/meat that is to preserved, boiled then capped.
Freezer
Esp good for storing meats and frozen treats.
Also good for killing bugs (bee frames)
Hoophouse
Instead of harvesting your vegetables at the start of winter, just leave them in the ground, and give them a bit of protection, they will not grow like in a heated greenhouse but it is better that adding them to a basement/cold storage. Zone 8, winters will not kill them, but the ground might be too wet or the critters might try to eat them before you get to it.
Chemicals
They are usually added in addition to dehydration/fermenting/etc
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