Cook and freezing veggies is my favored method of preservation. That's how I save mushrooms that are threatening to go soggy. It makes really quick side dishes for future dinners: thaw, butter/season if necessary, and serve.

For preserving the foods in your future garden: a book Lynn just put up here that I'm lusting over is a good start for food preserving: Preserving Food Without Freezing or Canning.

If you like pickled things, there are several fermenting books out there and lots of websites. Umm, I'm drooling thinking of pickled veggies.

Anhata
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