Canning and preserving food. Includes dehydrating, freeze-drying, etc.
Pictured is stewed tomato, salsa, spaghet sauce, tomato juice, marinara, ketchup, pickles, cranberries, gooseberry jam and ancient peaches from years gone. All sourced from a pretty modest sized garden. Not shown is sauerkraut and frozen corn
Bonus pickles I couldnt get to upload with the post 
How do you keep them from becoming soggy af and yeasty?
Idk about yeasty but all I put in is vinegar, garlic, bay leaf, dill and sometimes mustard seed if I want them hot. But I think the trick to keep them from getting soggy is to cut off the blossom end, at least that's what I do and never have an issue
I do need to do that on my next batch. But also the main difference is you use vinegar and I'm just doing salt brine. Other than that, same ingredients between us.
Any particular reason you didn't leave the rings on the cans? I've never seen canned food stored with only the top on it like that.
The rings aren't needed once the jar is sealed. Removing it can make it easier to tell when a seal has broken and the contents may not longer be safe.