Answer: You but the lime, fruits and Milk in the fridge and but Fish and Meat in the freezer.
To preserve limes, you need three things: a sealable glass jar, a bunch of quartered limes, and some salt. That's it. You add limes to the jar, while simultaneously adding salt to make sure the jar is packed with both. You seal it up, throw it in the pantry, and forget about it.
Keep milk containers closed, and store them away from strong-smelling food items in the fridge if possible — the milk can pick up these odors. Store milk on refrigerator shelves, where it's cooler, rather than in the refrigerator doors, which tend to be warmer.
Place fish in a shallow metal, foil, or plastic pan; cover with water and freeze. To help prevent evaporation of the ice, wrap the container in the freezer paper after it is frozen. Label and freeze. Freezing fish in a block of ice will produce a poorer quality of the product than the glazing methods.
There are three basic ways of preserving fruit for an extended time: freezing, canning, or drying. Each method gives the fruit a different taste and texture, so choose the one that best suits your preferences.
Pack the meat tightly in the crocks (or jars if you don't have a lot of meat to store), and cover tightly with cheesecloth. Keep the meat at 36°F (no more than 38°F; no lower than freezing) for at least a month. Wrap the meat in moisture-proof paper or plastic wrap. It will keep all winter.
