I can tomatoes because we go through so many. I wasn't sure how many so last year I canned 80 quarts and I had about 15 quarts, just tomato sauce, not the salsa, not the pizza sauce, not the ketchup. There are 3 of us, there are 30 quarts left, so to have enough, I'll need to can 50 or 60 quarts again this year. If you calculate using 1 to 2 cans a week, well, then it's easy to see why we use so much.
Each time I make them, it takes between 6 and 8 gallon (50lbs) ice cream pails of tomatoes. Once I core them and squeeze them out, I get a 4 gallon roaster full. I cook them from one day into the next and get 10 quarts each time. So I'll probably can 5 or 6 batches of them this summer.
It's fun to go shopping in the gardens. Last year my son would come over to visit and we'd go out with pails and pick everything that looked ready, sort it on the table on the deck before bringing it in to the kitchen. We'd keep the not fully ripe tomatoes (that fell) in boxes on the deck covered with a tarp and then we'd check it each day to see what was ripe and ready to bring in. I'd send him home with grocery bags of food.
Garlic lasts until about now, with about 1/2 the cloves drying out and the other ones getting tough but usable. The harvest for garlic is in July. I keep garlic butter frozen and lots of it.
Onions. Walla walla and Candy onions only last about 3-5 months and must be chopped and frozen. Copra and Patterson are still good from last year with losing about 1/3rd of them now starting to sprout. Mako is supposed to be a good keeper onion too.
I have dehydrated greens, celery, and tomato powder. My pantry is full of jellies and jams, pickles, pickled green beans, pickled garlic scapes, sauerkraut, ketchup, pizza sauce, and salsa.
We just finished off the last of the kennebec potatoes and when they started to sprout, we planted them.
If I get the pressure canner out, I'll can green beans this summer, dried beans (northern, pinto, kidney), baked beans, and I want some canned greens somehow because there aren't enough greens in the winter.
Whatever you decide for keeping your vegetables, make it things you like, if you like canned corn, then can it, if you like frozen corn, then freeze it. A big food waste is keeping food in ways that you don't really like, then it gets thrown out or barely eaten.