Food Preservation: getting ready for winter

It's that time of the year when I start thinking about preserving food for the winter. Granted, I eat as many fresh veggies from my garden as I am physically able, but a girl can only eat so much!

The other day I went to Farmers Market and bought ten onions, ten red peppers, and five green peppers. They look so beautiful sitting out on my counter.
Over the last few days my parents have been harvesting my tomatoes. I told Mom to freeze them and I would be able to use them later this season. Yesterday I took home all of the tomatoes they'd harvested so far, both the frozen ones and the freshly picked ones. I took off their leaves, cored out their middle, and got them ready for my freezer. All said and done, I already have three gallons of tomatoes!

After working in my kitchen for three amazingly fun (for me) hours, this is what I produced:

-I shredded the ten onions (middle bowl) and froze them in one cup portions.

-I sliced about six cucumbers (bottom right) and turned them into four quarts of fermented pickles (for a grand total of six quarts!).

-I prepped and chopped my tomatoes (two bowls, bottom left).

-I diced ten red peppers (top bowl) and saved them in two cup servings.

-I shredded five summer squash (upper left) and froze them in two cup servings (to be used in Summer Squash Bread this winter).

-I roasted, chopped, and froze four summer squash (far right) in two cup servings (to be used in my Roasted Veggie Lasagna).

Meanwhile, all the veggies looked so yummy so I diced up a zucchini, summer squash, half of an onion and red pepper. I tossed them in olive oil, salt & pepper and roasted them at 425 for 30 minutes. I ate the entire 9x13 pan.