I don't really like canning all that much. For some things, it's the best way to preserve the harvest. But I have to balance that with what we'll actually eat. Aries doesn't like anything with vinegar, so I'm the only one that will eat pickles of any kind. Both of us prefer honey on our toast (and we barter our eggs with a beekeeper), so only occasionally will I make a batch of jam (strawberry or peach). Tomatoes, now, we eat a lot of, so those I can in various configurations (see previous posts on canning for those recipes). And I use applesauce instead of oil in a lot of my baking recipes, so canning a batch or two of applesauce is also an annual undertaking.
I don't freeze too much either. We only have the freezer part of our refrigerator, so space is an issue. Besides, I don't really like having my winter food supply dependent on a constant source of electricity - winter storms have been known to knock out power here for hours. Fruit, I dehydrate if I get a bumper crop, and also experiment with making hard ciders and perry. For the most part, we eat fresh vegetables when they're in season, and go for low-maintenance storage and cold-season crops to stretch our fresh foods options.
We do have a cellar. I open it up when nights start getting colder (but not below freezing) and then close it up during the warmer fall days to drop the temperature inside. Right now, the temperature down there is in the middle 50's. That's the perfect temperature for keeping some summer vegetables, at least into December. Refrigerators are too cold to keep summer vegetables into fall, but you might be able to do what I do with an unheated closet, enclosing an outside stairwell into your basement, or even under the bed in a closed-off guest room. I always let the last few zucchini grow pretty big - they'll keep almost as well as some winter squashes. Cellar-ripened slicing tomatoes are always on my Thanksgiving table, and usually Christmas too. Eggplant will keep until New Year's, if we don't eat them all first. I let them get full-sized but still firm, cut the stem close and break off the pointy parts of the caps (you don't want to damage the actual fruit part), and then wrap each tightly in plastic wrap. This year I tried growing lemon cucumbers, and just ate the last of them - they kept just piled in a big lightly-covered bowl. If I'd grown more, I think they would have made it to my Thanksgiving table as well.