Canning: Tomatoes and most fruit may all be canned in a water bath. Veggies that should be canned in a pressure canner are: asparagus, beans, beets, carrots, corn, peas, potatoes, pumpkin, squash and spinach. Be sure you have good lids and wash and boil them before using. I have lids sit in a pot of boiled water while I am getting the veggies ready. Follow directions in your canning guide.
Freezing: Asparagus, beans, beets, broccoli, carrots, cauliflower, corn, herbs, peas, peppers, pumpkins, squash, zucchini and tomatoes can all be frozen. They must be blanched before freezing to eliminate enzyme activity. Fruits are: apples, berries, peaches, pears and rhubarb. I personally prefer to freeze my veggies and fruits over canning.
Drying: This is the oldest method of preserving food and removes the moisture so bacteria and mold cannot grow and spoil the food. Some veggies should be blanched to eliminate enzyme activity during dehydration. Hang thin slices of fruit, peppers, and herbs on a string and dry at room temperature. If you live in a dry climate you can sun dry these. The faster you dehydrate these foods the more flavor they will retain. Again follow your dehydration guides for best results.
Reprinted by permission from The Country Register of Minnesota
So if you are one of the lucky ones that have gardens and orchards, time to get them harvested. Or if you happen to live where there are those wonderful farmers markets where you can buy fruits and veggies by the bushel baskets get them bought and start canning. :)