Last year was the first time I did any serious canning. I preserved ginger pickled beets, bread and butter pickles, dill spears, dilly beans, cranberry ginger relish, bourbon peaches, and brandied cherries.

Now that spring is officially here, I''ve begun to plan my canning for this year. I will definiteky repeat the bourbon peaches, brandied cherries, and dilly beans. I want to try the bread and butter pickles again this year, with a new additive to keep them crisper. Instead of dill pickle spears, I'm leaning toward doing whole dill pickles in quart jars. I also hope to try gardineria so that I can include more carrots and cauliflower (my favorite components).

I haven't decided what else I should can. I'm open to suggestions. Anyone?