- Drying: in the sun or a solar dryer — chilies, vegetables, spices.
- Pickling: fruit and vegetables in salt, oil and vinegar; keep jars and hands clean and dry.
- Eggs: clean, uncracked eggs keep for a while in a cool, dry place.
- Dry goods: store pulses, rice and grain in sealed containers.
- Label: write the date on everything.
Canning or airtight preserving (especially meat and low-acid foods) carries botulism risk; don’t attempt it without reliable guidance. When in doubt, throw it out.