I missed your post yesterday!
I do a lot of canning and preserving. Yesterday I put up 7 quarts of homemade low-fat layered chili, starting with beef I raise myself. I also canned a few pints of rhubarb/clementine jam to give away as gifts in the holiday season.
I envy you your Huterite accessibility! I used to live in Montana, and I loved to buy their geese for holiday dinners. I raise my own chickens, but not for meat at this point... only eggs.
Soon it will be time to put up tomatoes, green beans, peppers and dehydrate or can apples, plums and pears. I also pick tons of berries -- strawberries, raspberries, boysenberries, blackberries, and either make jams or freeze whole for use in smoothies or baking. I love to make jam and use a couple of teaspoons as a topping for a low-fat cheesecake that I make.
I will lift onions and garlic soon to harden off, then braid for long-term storage.
We're having a slow summer, so I only planted corn a few weeks ago. I prefer it frozen to canned, although canned corn salsa is lovely. Won't have to worry about that until October.
Brassicas here tend to grow well into the winter, so soon it will be time to plant fall crops of broccoli, cauliflower, Brussels sprouts and cabbage. Lettuce, spinach, beets and carrots do well in fall here as well. I prefer those fresh and won't do much to process or preserve them.
I freeze pumpkin after I have steamed and pureed it.
Happy canning and preserving to everyone!