Preserving summer food to reduce packaging in the winter

My recycling bin changes with the seasons.  In the late fall and winter, it is fuller than I would like.  And that has to do with the lack of local produce in the colder months.  I live in an area with four distinct seasons, and our farmer's market is only open from the end of May through early November.

Some things I end up buying at the store off-season which are not zero-waste:

• Salsa
• Tomato Sauce
• Jam

To prevent some of this waste, I would like to take advantage of my farmer's market this summer and preserve some of the wonderful locally grown, organic veggies I can get there.  Even if I can't preserve enough food to get me through the winter :), I can at least reduce how much I rely on some of these grocery store items.

On my list:

• Fermented salsa (recipe from Zero Waste Chef) (I tried this already with some out-of-season tomatoes, and it was delicious! I can't wait to use the local tomatoes.  This isn't canned, but can keep for several months in the fridge.)
• Tomato sauce
• Strawberry Jam (The canned recipes use a lot of sugar, so I think I am going to stick with freezer jam)
• Fermented pickles

 What are some things you like to preserve? Any tips for someone new to canning?