-=> Quoting Janis Foley to Marilyn Boissoneault <=-
> If you want to preserve your harvest you might try freezing or
> drying.  They're fairly easy and without the worry off botulism.
JF> Well the only things I've dried are beef jerky, fruits, some
JF> herbs, and tomatoes last year... I'd like to know more about freezing
JF> though... 
Freezing is the best choice to keep the "just picked" flavors.
Most veggies need to be blanched first. Most cookbooks give you
the times for those.  I've frozen tomatoes without blanching
though, and they turn out good for recipes calling for cooked
tomatoes.  I've just skinned them and put into pint containers.
Also I freeze most of the excess tomatoes as sauce. I have a
strainer thingie that takes the skin and seeds out and just
leaves the tomatoes pulp. Then I cook that down. It's great for
spaghetti and other recipes calling for tomato sauce.  Broccoli
freezes real well.  I usually blanch that in the microwave a
little bit at a time, pretty easy.
You mentioned drying jerky, did it turn out good?  I'm curious
about that but have never tried.   I've dried onions and leeks.
They dry real well.
Marilyn
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