I dehydrate and ferment fruit and veg and mushrooms. I just started dehydrating meat and I’d like to start drying fish. I also pack meat in salt or fat. That meat gets stored in a cold room over winter. I preserve eggs in lime water. I store our tree nuts and seeds (pecans, acorns, black walnuts) in big burlap sacks and shell them as needed, but the maple seeds have to be shelled, dried and then stored in jars.
Chicken scratch, while it’s not technically preserving, gets a dusting of DE in layers to kill the moths and weevils in it.
I’ll clabber raw milk when I get it and can make soft cheese from it and store that in jars of oil for awhile. I make a lot of yogurt.
I buy butter and make a huge batch of ghee that lasts months and is shelf stable. I’d like to render tallow or lard but haven’t found a local source of the fat.
When we have any good tubers or roots (potatoes, turnips, burdock, dandelion, wild carrot), I usually dry them but some I leave in the ground and harvest as needed over winter (mostly sunchokes).
Sometimes I can jam, applesauce, or fruit, but we don’t eat that much of it so I do a lot less of that now and focus on drying food.