I did a little canning this fall, though not as much as I would have liked. Shockingly, I didn't make a bit of jam. Since I still have an adequate (roughly, oh, five year?) supply of jam in the pantry, I think we'll survive. However, since I bought ten pounds of cucumbers at the last Farmer's Market, I did make pickles!
This is seven quarts of cucumber dill slices. I got this bug in my brain that I wanted crinkle-cut slices for these pickles, and bought a mandoline. I've wanted one for years, and finally just went ahead and got one, already. Plus, the mandoline makes quick work of thin-sliced potatoes, which I hate doing.
When I made the sliced pickles, I kept back the smallest cukes and used them to make two quarts of whole baby dills. And finally, as an experiment, I made three quarts and two pints of zucchini dill spears and chunks, out of an absolutely enormous zucchini that a friend gave me. All those zucchini pickles are from one zuccini.
I tucked all these pickles away in the pantry for a month to let them ripen and cure. Emma and I cracked open one of the jars of the whole cucumber pickles today, and YUM! Crunchy and fantastic! Can't wait to try the rest!