Freezing is perhaps the easiest way to preserve food and requires no special equipment. Particularly handy for preserving vegetables, freezing is an easy option and helps you avoid needing a pressure canner. Most produce can be frozen with good results, your only limit is the size of your freezer. Many homesteaders invest in a large chest freezer to increase their freezer capacity.
Soft fruits such as peaches, apricots, and nectarines can be pitted and frozen in zip-top plastic bags. Use the thawed fruit in cobblers, muffins, sauces, or syrups. Applesauce keeps well frozen, too. Freezer jam is another great way to utilize both in season fruit and your freezer.
Many vegetables keep best when they have been blanched prior to freezing. Submerge the vegetables in boiling water for a couple minutes, then plunge into cold water. This method works well for freezing green beans, shell peas, and corn (taken off the cob after blanching). To freeze spinach, first wilt the leaves by steaming for a minute or two, then drain and freeze. Hard vegetables, such as winter squash and carrots, should be cooked until just soft prior to freezing. Zucchini, bell peppers, and most greens besides spinach do not freeze well.
You can use zip-top bags or plastic freezer containers to hold your frozen food. For longer shelf-life consider purchasing a vacuum sealer. Use this chart to determine the recommended shelf life of your frozen foods.