Yeah, several kinds of squash, pumpkins, carrots, beets, and lots of onions and garlic. All of which can last all the way till spring. The squash and Pumpkins even do fine at room temp in a closet.
For dry storage, beans and corn are really easy.
I just got a dehydrator last fall. I dehydrated a bunch of zucchini and cherry tomatoes. In the future I plan to dehydrate shiitake mushrooms which are really easy to grow. You can rehydrate them and wouldn’t even know they had been dried. Apple slices are easy to dry on a string in the house, particularly if you have a wood stove to quickly suck the water out.
I can all sorts of stuff. Salsa and pasta sauce are always easy. Depending on the year I can different kinds of Pickles and relishes - dilly beans, pickled cukes, hot peppers, relish. Some years I’ve canned bbq sauce, hot sauce and ketchup - which can be made from any number of domesticared and wild foods - my favorite is using rose hips. Also jams and jellies are nice to have around.
If I can free up some space for another chest freezer I may freeze more this year. It’s insanely easy to do. Watching how much frozen vegetables my girlfriend buys to feed her kids inspires me to spend more time freezing Brussels sprouts, broccoli, peas, roasted red peppers and frozen berries are always a favorite and are easy to do.
the hardest part is being available to do the work when the work needs doing. It’s a hard sell for the modern mind: you can’t really schedule time for it, you just have to do the work whenever the food is ripe.