A lot of excess produce can be frozen ready for use later, though this does require a large freezer! We freeze not only the fish and meat we produce and prepare, but also blanch excess vegetables so they are ready to add to dinner as needed. Fresh meat and prepared vegetables freeze much better in vacuum bags- they take up less space and a much less likely to develop freezer burn.
We also bottle produce using a water bath or pressure canner, however this requires some planning and a considerable amount of time.
One of the quickest and easiest things to do though is freeze fresh (without any cooking or blanching required) for those fruit and vegetables that can be- for us this is oranges, lemons, mulberries, ginger, garlic, chillies, turmeric, and herbs including dill and parsley.
Bottling of course helps things last longer, takes up less space and doesn’t rely on electricity to run the freezer, but freezing is certainly quick and easy for some items!