Putting food up for a later enjoyment in winter seems such a reasonable thing to do. And even now that we can actually buy whatever we want all year round and there is little need to put food up, preserving some of the seasonal produce is very satisfying. But I find that I got these things backwards, usually. I am currently thinking about investing in enough large jars to can tomatoes at the end of summer, even though I'd have to buy the tomatoes since I don't have the space to grow them.
And if I do can something, I usually only make a glass or two that I eat long before winter.
This year I bought organic oranges for my vin d'orange and after draining the vin off, I was left with wine/vodka soaked orange halves that I really did not want to just throw away. Canning is, after all, a sort of resourcefulness. As it turns out, the remnants of making vin d'orange make a really lovely orange marmalade, satisfying both my cravings for something sweet on my toast and my need to not throw that much food away.