I have a good size garden and freeze most of the vegetables we can’t eat right away. Besides tomato sauce, tomatillo salsa and peaches that I can, I don’t really like the texture of most canned vegetables. I freeze green beans, corn, peppers fresh and roasted, eggplant, broccoli, spinach, chard, squash ravioli, daikon cakes, cucumber juice, shredded yellow and zucchini squash, scallions, LD onions that started to bolt, carrots and herbs. The half gallon bag efficiently stores and preserves the quality of my crop in my deep freezer, they taste just as good if not better than frozen vegetables from the grocery store.