all those vegetables

I freeze some of my extra veggies and can others. I made a large amount of salsa and spaghetti sauce last year which used quite a few of the veggies. Those also freeze well. I canned quite a few jars of apple butter which was easy to cook after you got the apples peeled. You can grate zucchini and can it to use in breads and stews. Canning is not really all that hard to do once you get going on it. There is a ton of information available on the internet and in books. The most important thing is to make sure your jars and flats are hot and clean to insure a good seal. Good luck!

I freeze a little but I do a lot more canning of my produce. I end up with a lot of fruit and we love jams so we bottle quite a bit of that. I should do more, but it is often easier just to give the fresh produce away.

I only freeze. I know that for canning, you must have special jars and lids. You must steralize them too. And, the veggies must be boiled and steralized as well.

I don't freeze extra raw veggies if they are to be consumed within a week . Refrezeration of veggies is good for me. However for cooked veggies I don't store or try to consume within two days.

I already have a pressure cooker so I could try canning, but I don't have the access to as many fruits & veggies as I have in the past & haven't tried it yet. My sister makes some wonderful jams, jellies & syrup from her fruit trees though. She uses the small jars and makes gift baskets to share with the fmily at Christmas. My Aunt has a wonderful garden loaded with veggies and she will can, freeze and drys (dehydrates) all kinds of things so they last all thru the year. What kind of veggies do you need to store? It depends on what it is, as to what's the best way to store it. :)

Don't be afraid to try canning. It isn't hard. I can alot of items. You can make salsa, tomato juice, sourcrout, pickles, etc.... It is easier if you buy the Ball brand canning packets. I found a very easy way to make sour crout. Shred your cabbage, place it in pint jars, a dd 2 teaspoons canning salt and 2teaspoons white vinegar. Then cover with warm water. Place your lids on top and sit in a cool place for at least two months. They don't seal. It is so good. Try to find you a "Ball Blue Book". It will give you lots of recipes and advice. Good luck

I'm having my first attempt a veggies this year, so I don't expect my results to produce sufficient quantities for long-term storage. Sorry i can;t be of more help, but thanks for contributing to the forum.