The new Presto digital pressure canner is electric and a game changer!I have a lot more freezer space (1 big chest freezer, 2 smaller freezers) than I have shelf space, so I've been chopping mine up and freezing them in gallon sized ziploc bags. The only down side to this is that it isn't easy to separate out what I need without thawing out the whole bag.
We did can some salsa and make some jelly. I'm not completely against canning, but simply didn't have enough stuff to can. Also, I have a glass top stove which limits what I can do. I can do a water bath, but not pressure canning. We have a turkey deep fryer so I was thinking about putting a pressure canner on that, but there's some question about whether it can maintain heat properly and consistently for the purposes of pressure canning. Especially for something like meat or tomatoes which must reach a certain internal temperature to kill botulism spores and other nasties.
I am working on collecting enough hot banana peppers to make some hot mustard. I'm about halfway there. Still up for debate whether I want to can the results of this effort or simply pour it in a mustard bottle.