As we get into the heart of the summer, it's time for me to start planning my canning. I usually take a day or so in August to do most of my canning. It's a lot of work, but I find it pleasant and I love eating the results.

Last year, I did dill spears (came out GREAT), bread and butter pickles, dilly beans (too many), ginger bourbon peaches, and gardineria.

I think maybe I won't do any more dilly beans unless I can finish off what I have already. More gardineria is definite.(It tastes amazing in a pasta salad.) I will do more dill spears, but I'm thinking of giving the peaches and bread and butter pickles a year off, but I'm not sure.

I'd like to do some fruit and maybe a savory that can be added to recipes. I'm open to suggestions, y'all!