I’m not complaining about the heat and humidity in Florida, just asking how to deal with preservation of foods in our climate — dried, canned, etc.
When we lived on a farm, Mother canned a lot of vegetables and preserved fruits. We also had a smokehouse which was one of the most pleasant smelling places one could imagine.
After around 1955 we had a freezer which made everything much easier but if you are worried about electricity then canning, etc. would be the way to go.
I know a lot of people dry some kinds of produce but we didn’t do much of that.