I've had to resort to bottling, or canning as they call it in America, as a couple of years ago I ran out of space in my freezers. Yes, freezers, plural - two chest and one upright, so I didn't dare suggest to my husband that perhaps we needed another!
It does sound very daunting when you read up on it, but once you've done it you'll find it quite straightforward. We are still using bottled pears from last year plus loads of ratatouille, apple pie filling and pasta sauces. Raspberries aren't worth doing because they produce to much juice you end up with a half a jar of juice with a few raspberries floating in it.
As long as you are careful with hygiene, you shouldn't have any problems. I was really worried about botulinum poisoning, but my daughter in law lived in America for a while, and said that cases of this are very few and far between, and just to ensure that jars and tops are sterilised, and that there is a good seal made after bottling.
I do use purpose made jars with a separate seal and ring, but only because I was frightened of not using the right thing and having them explode in the pressure cooker.
Have a go, you'll enjoy gazing at all the wonderful jars of food that you have stored for the winter.