Permies Poll: What percentage of your food is preserved by home canning?

Most of ours is currently dried or frozen, though I'm hoping that this year we will do more canning - which we did until the last couple years. .

I didn’t vote because I’m in a unique circumstance. Being able to produce food year around, there is seldom need for long term food preservation.   But some of my foods are seasonal, therefore, sometimes I take steps to extend the harvest via freezing, pickling, drying, and…..canning. Right now I have some canned fruits in the pantry in the form of jams and thick syrups : strawberries, jaboticaba, guava, tamarillo. I’m not a canner myself. Simply no need since I have a freezer. But I can trade for canned goods when I want them.

Canning is not my number form of food preservation.
#1- freezing
#2- pickling (fermenting in the case of sauerkraut)
#3- drying
#4- turn the excess into something else that can used in the future for food. Examples: feed it to chickens for eggs and meat. Feed it to pigs for meat. Sell it so I have money to buy future foods. Trade it for future foods. I trade a lot and often get payment delayed, such as the future promise of breads, etc.

I bottled chicken today. Pre-seasoned with salt, turmeric, and cumin.

This was an off year for me.  Far too many health issues in our household.  Normally we can up around 300 quarts. …if there is a normal.   This year we ended up canning about 50 quarts of tomatoes.

I used to can a lot more than I do now, but after getting a freeze dryer that’s the method I use for about half of what I preserve.
I do can meat though, non of us are fond of freeze dried meat. I also make pie filling, canned fruits, canned homemade juice, a lot of broth/stock, plus mushroom, asparagus, jams,  jellies, lemonade, pickles and condiments.
I also ferment a lot. Things like radishes store best if they are fermented. While I do on occasion freeze dry cabbages, we like those best fermented too.
We also live in a warm climate, where we can grow food all year round. The thing is though that what we can grow changes with the seasons, so for variety I do a lot of food preservation.
Our homestead is also a very productive one, as you can see in my spreadsheets. Right now, I am in my peek herbal harvesting and processing season and we still have a lot more crops to harvest before new years.

I still do a lot of water bath canning and pressure canning every year.  

Pressure canning is my favorite way to preserve stock/bone broth.  
-For meats I will pressure can chicken and turkey.  This makes for quick and easy meals
-I also pressure can a chili made with the end of season tomato, tomatillo, and pepper harvest.  I usually make it with a mix of various ground meats including beef, lamb, pork, liver, bison, or venison.  Basically I pull whatever ground meat I have in the freezer that needs to get used sooner rather than later.  
-I will pressure can potatoes or sweet potatoes if I have a really large harvest and we are not eating them fast enough.   They many are used for soups  due to the soft texture.

-Water bath canning is used heavily for tomato products.  Tomato passata/puree and barbeque sauce is the biggest canning project of my summer every year.  
-This year I also added a Tikka Masala  sauce starter.  It is pureed tomatoes with lemon juice and the spices added.  I canned it like any other tomato sauce. When I make Tikka Masala I heat up the jarred sauce and just before I serve it   I add some green onion, garam Masala, and heavy cream.  
-Salsa Verde is my favorite water bath canned recipe. We use this more for cooking than eating with chips.
-Pie filling.  This varies from year to year depending on what fruit is producing more than we can eat fresh.  We use it for pies or as an ice cream topping.  
-Jams and Fruit butters are done in small batches when we excess fruit.  These are largely used as gifts.
-Applesauce and pear sauce are made every few years when have a large crop of these fruits.
-Hot sauce.  I make a siracha style hot sauce with all the hot peppers at the end of the growing season.  It is not an US government tested recipe but I do add white wine vinegar and honey to the fermented peppers and garlic to bring the PH levels to a safe to can acidity level.  
- Sweet cucumber relish that is a variant of a Million Dollar Relish recipe that has been passed down in my husband's family.