I do a couple dozen quarts of tomatoes every fall.  Give some to relatives other I keep. Does not take that long, 2 -3 hours I'm done.  Processing add to that, but actual work time is not too bad for the results.

Can't beat home canned tomatoes...

Glad to see it's not a lost art.  I'm one of the few in my family that still cans.  I also dehydrate Roma tomatoes for "sun dried" tomatoes, if you ever buy them you know the cost.  I can buy a half bushel and dry them for the cost of one small package.  I have a dehydrator but use my oven.  It has a dehydrate function.  Been temped to make jerky but never have.

The only change I"ve made to my canning process over the past few decades is to add Ascorbic Acid to the tomatoes.  Historically the tomatoes were more acidic, now not so much.  Still use open kettle, still use old jars for the most part.

Growing up my mother used to make strawberry rhubarb jam, been many decades since I had any.  She always used to put paraffin on top to seal it.  I ave all her recipes but can't say I have came across that one.  Once in a while I'm tempted to make some, but always seem to be busy in mid June when the berries hit.

I make jam every year: strawberry and blackberry at a minimum, and one or two more that change each year, like orange marmalade, plum, or peach.  A lot of people use open-kettle canning for these, but I like to pack them hot and then put them in a water bath for about 5 minutes.  They don’t have to go under pressure.

For strawberry jam, add the juice of a lemon (1 oz) to every pound of fruit, crush the berries with their weight in sugar (1 c crushed berries to 1 c sugar), and boil them a few cups at a time to the gel point (around 220°F, but you have to check with a spoon). 

I prefer whole strawberry preserves.  They are made with the same lemon juice to every pound of fruit, and equal weight of sugar.  But they have to be boiled carefully to avoid breaking the fruit.  You boil them to the gel point, even though preserves will never actually set.  Modern people don’t realize that old-school preserves look like whole fruit in syrup. Adding pectin absolutely ruins everything.

Blackberry jam is also notorious for not setting, even when the berries are tart.  I’ve learned a trick that works for me, though.  I send them through the reamer of the Kitchen-Aid first, while they’re still raw.  Then I add the juice of a lemon (1 oz) to every pound of pulp and an equal weight of sugar (1 c pulp to 1 c sugar), and I boil a few cups at a time to the gel point.  I get a much better set than I do when I cook the fruit first and them make the jam.  I tried it both ways for several years running, and my results were consistently better with the reamed raw berries.

I never add pectin.  I think the texture of pectin-loaded jam is kind of creepy, maybe because people add too much.

When I was little, we canned green beans by the bushel: pink tips, greasy backs, half-runners, chucky beans.  We’d pick for half a day and then string and can for half a day.  Mostly my grandmother ran the boiling pot while everybody else did the stringing.    Beans have to be canned under pressure, because they lack acid.  That is hot work, and time consuming, so you really have to want it!!

We also canned a lot of tomatoes and occasionally some sweet peppers.  My aunt used-open kettle for her tomatoes, but I don’t think that produces the best product, unless you can keep the finished jars constantly cool.

Corn, squash, and green peppers went into the freezer.  Cucumbers were turned into pickles; we always used recipes that did not require canning, which does not include bread & butter pickles.  When I was really little, people still made a lot of kraut with the abundant cabbage; I don’t remember any of that, but the older generation remembered it fondly.

Canning is a crazy hot business in the hottest time of the year.  For those who do a lot of it, I would recommend a so-called patio stove, those propane-tank, one-burner stoves that stay outside.  There are models available that burn very hot, which is exactly what you need for canning.  Keeping the boiling water out of the kitchen makes for a much nicer day of canning.

Some things are better frozen than canned, corn being high on the list.  Green peas, too, whether you grow your own or not.  Yellow squash freezes well for casseroles, but you have to like it mushy if you put it into anything else.

These days, for most people, there’s very little need to can or freeze any vegetables, since markets have good (not great, but good) stuff out of season, year round.  Tomatoes are an exception to that, and I would still can my own if I had the time.  Heirloom green beans are another, since those have very limited availability, even in summer.

Jams, though, are never as good from the market as they are from your own kitchen.