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everything you will ever need to know about cooking or canning or baking....anything having to do with food

Not sure about the tomatoes, but the zucchini, like most squashes, can be frozen for up to 3 months. It's recommended you freeze squash as you would cook it. So if you want it grated, freeze it grated or if you want it sliced, freeze it as slices.

I have not canned tomatoes yet; however, I am a seasoned jam, jelly & applesauce canner.  My grandmother taught me, along with my mom and aunt.  we make homemade applesauce yearly.  Canning in a water bath is simple.  Once you have "sterilized" your jars - washed them in hot water and soap... and rinsed them, you place the jars in a shallow pan with water & fill each jar slightly with water.  Allow them to come to a boil....when they begin rattling and clinking is usually the way I know they are ready.  While the jars and seals are in their separate water pans, prepare your tomatoes.  Once all is ready to go, empty the water from one jar at a time.  I leave the jar in the boiling water until it is filled to the "fill line".  Then, take a papertowel and wipe the edge of the jar clean.  (this the the most important step to ensuring your seal is good and you can store in a cool pantry.)  Use a new seal and ring to seal the jar once it is clean and free of any spill.  Remove the jar from the water bath and place on a counter to cool and until you hear the seal "POP" and seal down.  You can test this once it is cooled, by pressing your finger on the seal.  If if doesn't bounce back - it's a seal!  If it hasn't sealed within 24 hours, put it in the fridge to use quicker and keep it fresh. 

If you make sure the glass jar is clean before the seal and lid are in place, there is no problem with getting your tomatoes preserved to use in the cold, foggy winters here!  Good luck & after a few times of canning....you'll be a pro too!

I also forgot to mention that you should let the jars cool without a fan blowing directly on them.....I usually place the freshly canned jars in a corner on my counter in the kitchen, sitting on a towel.  If you are in the kitchen while the jars are cooling, you will generally hear the seal pop and that lets you know they are sealed.

 I always freeze my extra tomatoes.  Either as a puree or cubed.   You could try drying them.   http://homecooking.about.co...   

allrecipes.com has a good article on canning and preserving! Thanks mamayuck!!

And, Shwaine, I usually shred my zucchini, but I'll try slicing them this year, too, since I prefer sauteeing them. Thanks for the idea!

Thanks mom2CandC!! That sounds simple, which I need! I'll try it!

allrecipes.com has great summer veggie recipes, too.

If you are needing to buy some canning jars and want the whole box (including the jar, lid and seals included) Big Lots has some at good prices, also I have found that WINCO has the best prices on most of their canning jars, seals, etc.  Good luck!  It's not rocket science...and you'll find that it's easier than most people think it is!  :)