You know that I love to can. I enjoy giving my homemade goodies as gifts during the year, but I also enjoy eating the foods I've canned. I don't can things that I don't like to eat and I love opening the jars throughout the year. Each one is a special treat.

Now that produce has begun to come in in earnest (you can't can lettuces!), it's time to start deciding what you want to can this year. Here are some things to think about as you decide:

• How much time do you have? Do you want to can all at once or do smaller amounts at various times?
• Do you have a garden whose produce you need to preserve or will you be purchasing the produce at a farmer's market or farm stand?
• If you've canned in the past, what did you love? What was a disappointment?
• What past canned goods did you use up (and wish for more)? Which did you struggle to find uses for?
• Do you want to try something new or stick to tried and true projects?

I generally try to do my canning in no more than two all-day sessions. I can't start canning this year until July at the earliest, so I'll miss the strawberry and cherry seasons. I personally don't eat much jam, so I never bother canning that. I do love pickles, so I'll make those. Here's what I have planned so far:

• Dilly beans. Last year I made 7 jars and it still wasn't enough. These things are tasty (though I may make some that are less spicy).
• Gardineria. I'll make more than last year since I have more quart jars and I'll emphasize the hot gardineria — way more interesting than the mild.
• Bread and butter pickles.
• Dill pickles (I may do more whole garlic dills rather than just the spears).
• Ginger bourbon peaches (if I can find freestone peaches. Pitting the regular ones drives me nuts!)
• I'll choose at least one new recipe. I'm thinking maybe a salsa or a barbecue sauce or a relish. Ideas are most welcome.