One problem to avoid is freezer burn, which can affect the taste and feel of food. To prevent this, use plastic bags, wraps or containers designed for the freezer.

Good late-summer produce to freeze includes green beans, cabbage, apples and plums.

Canning

There are two main ways to can produce: boiling hot water baths and pressure canning.

A boiling water bath involves putting food in glass canning jars and then heating the jars in a pot of boiling water. The heat forces air from the glass jars and frees the food from bacteria and microorganisms.

You can then seal the jars. 

This method works best with naturally acidic foods like fruits.

Pressure canning food requires a pressure canner. The pressure canner you use should be based on the kind of cooking equipment you have and the amount of food you plan to can.

Whichever method you use, always test the seal that keeps out fresh air.

Good late-summer fruits for water bath canning include apples, berries, cherries, figs and peaches.

Good foods for pressure canning include carrots, corn, okra and bell peppers.

Pickling

There are many methods of preserving food in vinegar, salt brine or a similar mixture.

You can pickle whole vegetables, like green beans or okra. Another possibility is to make chutney or relishes. This is done by adding salt, pepper or other seasonings to small, cut pieces of vegetables.

Good late-summer foods to pickle include cucumbers, hot chili peppers, watermelon rinds and eggplants. 

Drying

A final way to preserve food is by drying it. Whatever food you are drying should be just ready to eat and not have bruises.

When drying, try to find specific directions for each food to ensure quality and safety.

Drying methods include air drying, oven drying and using a dehydrator.

A dehydrator is probably the best choice. If you think you will be drying foods regularly, think about investing in an electric dehydrator.

Good late-summer produce to dehydrate includes apples, mushrooms, grapes and hot and sweet peppers.