Yep, made a bunch of veggie soup with what I grew in my own garden and some local stuff from the farmer's market.  I froze green beans--lots of them, spice pickled beets, russian pickles, dilled beans,  froze corn.  I planted about 15 tomato plants and I have only been able to salvage about a dozen tomatoes because of blossom end rot.  No blight on them, but I had to pull every one of my roma plants.    I did manage to get some early girls that aren't too bad.  I removed the black spotted ones and was able to save the others.  But I won't have enough to can.  This too makes me cry b/c I use tomatoes like crazy.  Home canned maters are the best for cooking.  But I do have zucchini, just the right amount.  My cucumber plants--all nine of them got every disease imaginable   I was able still to get enough cukes to can 4 quarts of pickles, make a 1/2 gallon of refrigerator pickles and still have some for the table.  My banana peppers are doing quite well and have been able to make a mess of italian stuffed peppers already.  My red sweet bells have not turned red yet.  Hopefully they do b4 the first frost.  My carrots are doing great.  Had lettuce out the wazoo, but the spinach did not look good and attracted lots of black miners, so I finally pulled it all.  I love to can, but I do not have a pressure canner, so I do worry a bit about some things so I freeze the lower acidic foods.  Except my veggie soup,  I have hot water bathed it before and am counting on the fact that I put V8 as my base to be enough acidity to preserve. 

I've never tried to can but we froze peaches in syrup and from our garden we froze sugar snap peas, green beans and corn.  We got about 15 quarts of corn, 10 green beans and 5 sugar snap peas. 
We lost a lot of tomatoes because of blight.  I normally don't freeze it but we eat a lot of homemade salsa!
My mom had an incident before I was born with canning beets and beet juice flew all over the kitchen so that's one family tradition that was never passed on but I would like to try it sometime.  Freezing is really easy and the food tastes so good in the dead of winter.

I can tomatoes and jellies and pear butter. I put up a lot of pear butter this year (like apple butter but with pears) gave some of it away. I did a lot of canned tomatoes, tomato juice and spaghetti sauce this year. I usually make picante sauce but did not this year. I freeze green beans, peas, okra, corn (on the cob and cream style). We always plant collard greens and turnip greens and mustard greens. We love them and I put them in the freezer also. One year I put tomatoes in the freezer but did not like them that way so went back to canning them. I do not have a canner. I just use the water bath. We have a beautiful Rosemary plant that we have used a lot and had some basil but it is used up. However, we planted some of the basil seeds and it is up, just need to set it out. We wont have any cold weather or frost here before late Nov or Dec.

MAN!  I wish some of you ladies would come to my house and teach me how to can!  I've never done it....never seen it done.  Although my mother canned when I was VERY young...too young to learn!

Any takers?  I can repay with massage...I'm certified!   

Oh, Brenda, if I was closer, I'd come show you.  I've been teaching friends out here regularly.  (Thanks, Mom, Grandma, Granny, and all my aunts for teaching me all these skills that I now get to pass on to others!) In fact, I had one new-to-canning person putting the crabapples through my food mill last night when making applesauce.

Growing up, we canned so many things from my mom's garden.  I don't have a lot of room, but I grow what I can.  Jam, jelly, preserves, and sauce are my primary "puttin' up" things because I can do small batches.  I only do hot water baths.  So far, I haven't grown enough tomatoes to can; we just eat what we get in season.  I'm looking forward to the pumpkins, which are getting nice and plump and will only require garage storage space.  For the rest of the week, I'll be continuing to make applesauce, dry plums, and preserve some Cornelian Cherries.

Adding a resource:  http://www.canningacrossamerica.com/

Canning is very easy.  Hot water bath takes a long time.  Pressure canners these days are much safer than in the past b/c they have a safety valve to prevent explosions.    I don't have a pressure canner and haven't done any pressure canning since I was in elementary school when I'd help Mom can grean beans and peaches. 
The main issue is keeping everything clean. 
My MIL even cans venison.  Yummy!  She uses a water bath canner and it takes 4-5 hours to process.  I know that experts would pitch a fit that she does grean beans and meats in a water bath canner, but we've never ever had an issue.  They say that botulism is a huge risk when using water bath canners with low acidity foods such as green beans, etc. 
Most canning books will tell you exactly what to do and how long and what method to use.  You will be so proud of yourself after you can your first batch of anything. 
We trade canned goods here.  My friend just dropped of a pint of saurkraut stuffed banana peppers.  I've never tried them before so I think that will be interesting.  She also brought a pint of pickles, her dilled beans, and hot mixed veggies (cauliflower, etc. ) It is fun, but it takes time and planning to can.

Ok gals what are Russian pickles, Sauerkraut banana peppers, and dilled beans?  Never heard of them before.   My mom canned when I was a kid but I was always afraid of the pressure cooker.   My grandma canned everything including carp.  You never knew what you were going to eat when you went to her house for dinner.   It was always good.  YMMM
In Iowa this year my neighbors all have had an excess of tomatoes.   I have to be very careful eating fresh vegetables.   Colon doesn't care for them.
Mariliyn