Have you considered freezing them? I know there is the ongoing electricity cost, but freezing saves more vitamins (I think) and the vegetables certainly taste better (IMO). For the vegetables, practice your blanching time first - I just froze 4 heads of broccoli, and have used some, tastes great, so I will keep going with that timing.
My parents used to buy hamburger meat in bulk in late summer, process the tomatoes and freeze lots of a basic hamburger/tomato/onion mix that could be used for spaghetti sauce, lasagna and chili. They also made relish (tomatoes, onions, cucumbers, red and green peppers, spices, and whatever else they felt like adding) and canned that. They were teenagers during the Depression, so having a big vegetable garden and saving the produce came automatically to them.