I admire people who put up summer produce by the bushel, stocking their pantry shelves with row upon row of the good stuff. I’ve tried that. My dad does pickles and relish each summer, and I’ve helped out. One time I did get a giant box of tomatoes and canned spaghetti sauce myself. It was delicious and wonderful, but it was an awful lot of work and mess for the amount I got.
I wouldn’t rule out doing a mega canning session again but it’s not really my style.
Here’s my style: I take out my canning pot mid-August and leave it in my kitchen until mid-October. I can two or three or six jars of excess produce as I have it. It’s the same with freezing. As I have extra peppers or corn or whatever, I fill Ziploc bags and stash them in the freezer.