Love this thread! We do the following:
* Tomatoes: Washed, lightly blended, frozen. Faster than canning and we get lazy.
* Rhubarb: I've frozen chunks of it for subsequent pies (the NYT Cooking recipe for rhubarb-only pie is spectacular) and muffins, but this year we're doing more of the syrup thing. My favorite is to make a rhubarb, Meyer lemon blended syrup, freeze that, and then we have rhubarb lemonade all year.
* Mint, lemon balm, sage, sweetgrass herbs: Dried and put in jars for tea. We got so much of this I also give it as a gift.
* Beets, cukes, and some surplus zucchini: Overnight fridge pickles, or few-nights-in-the-fridge pickles -
https://www.artfrommytable.com/overnight-refrigerator-pickles/* Flint corn: stored as dry, full kernels and ground into polenta as needed.
* Potatoes: We get a lot of these, so we make an ENORMOUS stock pot of mashed potatoes and freeze those in smaller containers for instant dinner sides throughout the year.
So glad to have a garden during this time, in particular.