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I'd like to be able to can fruits without them completely losing their texture.

Tomatoes, strawberries and peppers.

I love to pickle the peppers I've been growing.

Peppers, Strawberries, and Blueberries.

pickles

Peppers, both hot and sweet. I do make flavored vinegar but a boy can only use so much vinegar.

Mushrooms, peppers and tomatoes

I've always been fascinated by savory jams like red onion & garlic - most of the time cutting an onion & mincing garlic is at the very bottom of my to-do list!

tomatoes and pickled peppers and green beans

I already can & preserve tomatoes, pickles (onions, jalapenos, and cucumbers), plums (conserve and chutney), and a variety of jams. But I'd love to learn more about pressure-canning low-acid foods.

Pickled asparagus, green beans, green onions, and watermelon rind, jam made from strawberries and raspberries, and i always like to take all the plums I can't eat, cut them into quarters, cover them in brandy, and stick them in the back of my fridge.

blueberries, salmonberries, and tomatoes

I especially interested in preserving and pickling carrots and asparagus. Delicious as sandwich toppings!

I've canned jams and jellies, but I've not tried anything savory. Next on my list to try are tomatoes, and then who knows?

I'd like to preserve some homemade pesto! I usually end up with excess herbs or arugula at times during the summer, a shelf-stable pesto would make a great gift! I'd also like to know how to make different Korean kimchis, not just with cabbage, but all the other delicious pickles served alongside of Korean BBQ.

When I was a kid we had a huge garden and my grandmother canned everything in sight. I think I was 6 or so before I found out that you could buy canned veggies at the grocery store. If I could replicate two things from my childhood it would be her bread & butter pickles and green salsa. While I don't have a garden the farmers market is open twice a week :-)

I'd love to preserve tomatoes and strawberries. I've never tried watermelon rind preserves, but they sound interesting, and it's awesome that foods that are often considered "waste" can be preserved and eaten.

Strawberries. I cannot wait till they are in season.

Berries, tomatoes, pesto!

peaches

I'd like to can some meat - I already have lots of fruits & veggies!

dried apricots and persimmons. and pickles. the idea of fermentation scares me. in the Hazmat kind of sense. I think I'm more likely to kill myself with some kind of pickle gone wrong.

apricot preserves or fig jam

You better check your lease: you're livin' in Pickle City! (Pickles.)

Salsa made from my csa, pasta sauce like my mother used to make, and apple sauce from the apples we pick in the fall.

I've discovered a salsa that I would love to make in large batches for the Winter months.

I would like to preserve cauliflower,carrots,onion,garlic and celery together to make an appetizer.

Pickles of all sorts! I just recently returned from a trip to Japan and was amazed by the variety of pickles there.

Foraged Berry Jams and Fiddleheads!

I'd like to preserve the stuff I grow in my garden (tomatoes, hot peppers, green beans). Also I'd like to make some of my own cured meats. Just for fun.

Tomatoes!

I've been canning and preserving for as long as I can remember. Learned from my mother, but now also carefully follow the latest USDA guidelines for safety. I'll do tomatoes, pickles, various jams and jellies. Would like to try pressure canning next.

making bacon would be plenty enough for me!

I miss my grandmother's jams and jellies. I'd probably take a stab at some of the more interesting kinds, maybe quince or blood orange. I never did get a chance to make my own salsa, so perhaps that as well.

Peppers!

My youth.

roasted tomato and garlic sauce, jams, fruits, vegs

Lactic fermented pickles; low tech, high flavor.

pizza! (that's my standard answer to all food related questions)

Beans of various colors, garlic, and carrots.

I would love some homemade spicy pickles that stayed crunchy and delicious.

Arkansas Black apples

I want to preserve everything. Northeast winters can be long and the idea of a summer peach in january sounds great to me.

We've done a bit of this already, but this year I am determined to can whole tomatoes, sauce and puree, plus tomato and tomatillo salsas, fire-roasted peppers of all types, pickles, saurkraut, and my husband's Bourbon-soaked cherries. We cure and freeze things as well, but we're short of space in the fridge and freezer!

Pickled veggies like cauliflower and carrots, pickled fruit like umeboshi and fruit jams. Yum.

I've already tried my hand at various preserved meats - bacon, bresaola, dry-cured pork shoulder - and fermented pickles such as sauerkraut. And last fall I canned 11 quarts of homemade applesauce which I'm just now finishing. Would have been 12 if the seal hadn't failed on one. I'm thinking I may try some hard salami soon.

fruit so that it isn't soggy or overly sweet

tomatoes, zuchinni, beets, and RHUBARB!!!!

man would i love to try and cure bacon

I current put up pickles, salsa, chili sauce, jams and butters. I'd like to try meats and fish.

I have never preserved anything - at least not on purpose, but I have been lusting after the idea for years now.

On the top of my list are:

Meyer Lemons
Kumquats
Red Bell Peppers
Apricots
Jalapenos and other Chili Peppers
Pestos and Tapenades
Cheeses
Shelfish
Pates and Spreads
Artichokes, Cauliflower, and other marinated vegetables
Olives
Endless varieties of sweet, spicy, and savory Jams, Jellies, Preserves, Butters and other Confitures
Chutneys and Salsas
Syrups
Sauces
Condiments
Fruits infused in spirits
Anything but Kimchi and sauerkraut, because my husband would divorce me over the stench. (He hates kimchi for some insane reason. Can you imagine?)

Ok, so if I win this book I may never leave the kitchen, but I would definitely put it to great use! This book would most certainly put an end to my preservation procrastination. So witness my hat... it is now in the ring, among those of the other eager contestants. :)

I sure had fun typing that list. It has been floating around in my head all this time.

I hope I am the lucky SE reader that is chosen to be the recipient of this seemingly gorgeous book!

Best,

~ Paula

my grandma used to make the best zucchini relish with squash from her garden. I'd love to be able to do the same!

Smoked or half smoked salmon, like my sister preserves. I'd also love to branch out (from the jams/jellies/marmelades/liqueurs that I make every year) to try all my grandmother's pickle recipes that I inherited, but I don't have access to good cukes or enough of them to try... And candied kumquats too!

Tomatoes, especially since my garden-loving other half just planted some. Funny thing is, he HATES tomatoes!

last year: tomatoes and peaches..
this year, hoping to add okra!

spicy, sour carrots... please let me win!!!

Peach Habanero Jam - Fantastically Delicious
Homemade Bacon - Both Smoked and Un-smoked
Liqueurs - Irish Cream and Limoncello

tomatoes

tomatoes-- for ketchup, soups, and sauces.

I want to make THE perfect dill pickle.

I want to make pickled everything. I love pickles. Beets, turnips, onions, cucumbers, peppers, carrots. Can you make pickled bacon? Because that would pretty much end me.

Chili sauce, pickles and green tomatoes, which I guess are also pickles.

I keep tasting some delicious green beans and snap peas that have been pickled, I'd love to try making them at home.

I cut up rhubarb and package 2 cups with 1/2 cup sugar so I can just dump it in a pan and by the time it is defrosted I have Rhubarb compote. I also shred my zucchini and package it with sugar (per Cooks Illustrated Best Baking zucchini bread recipe) then freeze it. I just defrost, squeeze out the water and continue with the recipe. I make lots of jams with my kids in the summer.

I have been entrusted by my late mother in law with a secret family recipe for black catsup. It is a spicy condiment unlike any other you have ever tasted! I can tell you that a batch starts with a gallon of tomatoes. I will be making another batch or two this summer.

I also love to put up a variety of salsas. If I'm really feeling ambitious, and if local peaches are abundant, I will make lots of jam.

Any kind of berry, I think.

I make a wicked good green tomato chutney; Every year I put strawberries, rhubarb, and tomatoes in the freezer. This year we planned on smoking our own bacon, but I may just skip it and try this method instead.

I planted 2 rows of san marzano tomatoes that i need to learn how to can and make a decent sauce. pickling hot banana peppers and pablanos are a close second.

To capture tomatoes at the peak of their ripeness would be delightful!

Really outstanding dill pickles.

Something botulism-free

Anything. I never learned how to can or make preserves because my mom got sick of it when she lived on the farm. So, I have no idea.

pickled okra. homemade pickles. jams. tomatoes.

I just started making my own preserved lemons and I'm excited to learn how to make all sorts of middle eastern pickles and chutneys. Not to mention jams...

My favorite thing to do is to pickle cucumbers. mmmmm... And when I'm tired of blueberry pies, I'll turn the sweet fruits into a jam that'll last for a while.

Tomatoes, meats.

Tomatoes and lemons.

I'm a resident of Washington State (that one up in the Northwest) and I make a Cougars VS. Huskies Veggie Platter when they're playing against each other on tv.

The two home grown items I pickle are White Basalmic Golden Beets and Marsala Harvard Beets. I then pair them with roasted jicama and sweet potatoes to finish the team colors. I find the white basalmic really brings out a hidden sweetness in the golden beet and the dark marsala intesifies the deep purplish red of the standard red beet.

Needless to say, I never have to bring anything home with me when the game is over!

I would love to make small preserves of fig or apricot jelly.

Green beans...one of hte most prolific veggies in my sandy soil garden.

pickled peaches

Jams - specifically strawberry, blueberry, and peach.

I do really solid jams and jellies but I want to expand. Last year I put up some rhubarb chutney, just 5 jars for friends. The 3 that didn't open it right away called after about a week to say that the jars had blown up; including an actress friend who had a very unpleasant surprise in her suitcase when she got home to LA.

tomatoes

Raspberries and tomatoes - straight up!

My grandmother used to make an orange rhubarb jelly that was to die for: a sour/tart marmalade. Unfortunately, her recipe is lost in the ether. If I could replicate it, I'd be a happy foodie!

Tomatoes, jams, jellies, peppers.

I forgot beets! I love pickled beets and really want to learn to make and preserve my own. :)

Tomatoes, sweet pickles, and raspberries!!! I'm all for canning tomatoes especially because my parents are on a low-sodium diet and store-bought canned tomatoes (like most processed food) have so much more calcium than home-preserved. Plus, the whole canning process is a lovely exercise in nostalgia.

tomatoes, tomatoes, and more tomatoes.

Jams. Especially blueberry.

Blood orange marmalade

I've done jams, pickles, fruit and fruit butters, chimichurri sauce...I'd love to learn about preserving meat and fish.

Pickled vegetables of all kinds, especially mushrooms!

i am thinking of rhubarb right now... but eventually tomatoes!

Pickles! But specifically, bread and butter pickles! I loved my grandmother's jars, but sadly, she doesn't can anymore.

Okra, plus, more okra.

i've converted at least 5 people to okra lovers after tasting my spicy pickled okra. my gram nearly fell off her chair after i presented her with a selection of my pickles. she didn't think folks did that anymore!

Tomatoes! I hate to see them go to waste.

Goat's cheese (chevre) with herbs in olive oil in a jar, is my fave jarred product - Meredith Dairy http://www.meredithdairy.com/products.html. BUT my own spicy tomato relish alongside is hard to go past. Can't rave about how fabulous this cheese is though.

tomatos

I'd love to learn how to can tomatoes, we get a ton every year.

tomatoes and squash for me and I would love to learn how to make fig preserves

I'd love to learn how .

I am a woulda shoulda coulda canner. I would love to find a sweet hot pickle recipe that is cool and crunchy.

I'd like to learn how to can tomatoes, pickle jalapeños and make jam from my sister's figs.

I call it soup mix,cannedtomatoes,basil,onions,greenbeans and corn .Sometimes I add other herbs as i have a very large herb garden. I am on a low sodium diet . The herbs give my soups flavor without the salt.

This year, I'll try my hand at making & canning sauerkraut. Probably some pickles too.

I would like to start canning tomatoes. I already do hot peppers, pickles, and beans (great Bloody Mary fixins) but have been apprehensive about tomatoes.

Tomatoes, pears, peppers, chilis, pickles, sauerkraut, jellies a whole bunch

I have planted my first vegetable garden. If all goes well, I will be canning tomatoes, squash, zuchini, and pickles.

tomatoes and peppers!

My little garden grows cherries, plums, quince, gooseberries, currants, strawberries, raspberries, blackberries and rhubarb. I preserve it all. But what am I most proud of? I can my own chicken and beef stock!

We are inundated with wild blackberries-so jam or jelly would be a natural. We manage to eat fresh most of what our small garden produces, but the local farmers market is a gold mine and I would love to learn some preservation methods for the summer produce.

I'd like to learn how to make different sorts of kimchi too.

Last year I only did greens & corn but this year we have planted a garden with the idea of preserving a lot of it, so there will be tomatoes, whole & for salsa, pickles, spinach & jams!

pickles of all kinds, jams, tomato sauce

Pickled Okra, green beans. tomatoes with basil, salsa and chutneys!!!

I started canning last year from my first garden's veggies and from a few farms close by. I've done beets, pickles, red chili & red pepper jelly, habranaro & yellow pepper jelly, wild blackberry jam, strawberry jam and vodka pickled beans.

This year I'd like to try some more jellies, tomato stuff: ketchup, sauce, stewed, pickled carrots, ANYTHING really!

I am getting this book. Thanks.

I've done pickles and spaghetti sauce already. I'd like to start doing blackberry jam and homemade salsa.

Tomatoes from my garden to use in the dead of winter.

This year I'll try canning tomatoes.

Last year I did the pickled jalapenos with carrots and onions. Also mixed up a bread & butter pickle brine but added jalapenos instead of cucumbers for a sweet heat. I have a lot of requests for more bread & butter jalapenos this year, they are great on sandwiches.

I've just started canning, mostly jams and jellies, but I'd really like to start making pickles and canning tomato sauce.

I would love to try canning seasonal fruit and vegetables, more specifically, cherries and tomatoes. Would also love to learn how to make delicious raspberry preserves and orange marmalade.

Tomatoes! And peppers for different kinds of pepper jelly.

I just pickled some asparagus and it's great! I would also love to preserve my pickle cukes has half sours and preserve my tomatoes Italian style.

My husband is fearless when it comes to canning. He has done everything from buffalo to tomato preserves. This year he is hoping for a bumper crop from our garden to give him a challenge........ pickled green beans are at the top of his list along with cherry peppers. You can bet it won't be standard recipes...........he is a rebel!

jalapenos for my salsas (I prefer them pickled in salsas) and tomatoes for my gravies/sauces.
I also love a good pickled green tomato next to a fat dagwood sandwich.

Sweet and hot mustard, pickled cauliflower and tomatoes, tomatoes tomatoes!

Persimonne

After trying a WAAAY too mustardy quick zucchini pickle, I'd like to find a recipe that will preserve the summer goodness of squash (and tomatoes and peppers)

I have a variety of tomatoes growing at home that I'd love to can, but also so many good things from my local farmer's market (for when they're out of season).

And I've most recently tried my hand at preserved meyer lemons... Photograzing inspired me, and they should be ready for tasting any day now!

Strawberries, tomatoes, and salsa

Tomatoes and pickled okra. Or even just a good pickle.

Right now, I'm all about preserved lemons and homemade watermelon rind pickles!

Is it possible to can AVACADOS?? My boyfriend eat one with our meal several times a week. They can get expensive. I assume canning guacamole is acceptable. Sometimes though, we just want plain ol' fresh avacaodo to add to a salad. I'd love to see it last longer!

There's nothing like homecanned tomatoes to use in soups, chili, pasta sauce etc.

Pickles!

peppers and cucumbers..... I'd love to learn how to make all kinds of pickles!

Artichokes!

Tomato jam, which my grandfather always reminisced about.
Peppers
Chow-chow, which is some sort of canned deliciousness I'd love to figure out. My MIL always has some on hand in her vacation kitchen. It's a total mystery to me -- definitely one of those "whole is more than the sum of its parts" foods.

my Nana cans the best southern green beans every summer. she also makes some amazing apple butter. i'd love to attempt to follow in her footsteps...

Tomatoes, strawberry jam, pickles and sauerkraut.

I would preserve hot peppers into a sweet jelly, pickle beets, and make a variety of delicious pesto!

We planted our first all-food garden and will try our hand at canning this year; this looks like such a phenomenal book, for such a scary process. I look forward to reaping the rewards of what we sow very soon! There are a bunch of great fridge pickle recipes lately that have peeked our interest: smitten kitchen pickled grapes & food in jars pickled asparagus and carrots... If you are in Seattle definitely try the boat street cafe pickled figs, raisins, onions and prunes.

Do I have to list them all ??
Chutneys , summer fruit , tomato sauce, all kinds of pickles ..I would like to try canning tuna, salmon

Tomatoes. There's nothing better than homegrown tomatoes, and canning them can make the taste last all year long.

I love to can my own produce, although I'm afraid of the pressure canner. I make homemade salsa, pickles, chutneys, tomatoes, pear butters, sauces, jams and jellies. There's nothing like seeing the basement pantry shelves lined with jars of luscious home goods at the end of fall.

Pesto and jams.

sun-dried tomatoes

sauces or fish without killing anyone

onions
cherries
biscuits

asparagus, beets, apples, berries

Just had brunch at Fatty Crab in NY - house-cured bacon, pickled ramps, and pickled watermelon. Would be happy to be able to reproduce any of those things at home!

Beef stock. I make pretty good beef stock, but never attempted to can it. I have canned home-smoked salmon in the past, so I guess I really could can stock. It would leave a lot of room in my freezer for other good stuff as well...

I can practically everything as it is, but new recipes, especially for proteins, are something I'm actively seeking right now. Moving away from sweet preserves and moving more into the range of things I'd normally buy at the grocery store.

meyer lemons from my tree in the backyard

mulberries & pickles

I'm trying hard to get all of my food locally which can be difficult during Wisconsin winters. Therefore, I'd love to be able to pack away some tomatoes, any fruit I can get my hands on, especially Door County cherries, and pickles -- mmm...pickles.

i hate to say it but bitter gourd/bitter melon in a green chile fenugreek pickle. Its a south indian thing. We also grew scotch bonnets and jalapenos that were both deadly. Those peppers mixed and preserved makes for a killer spicy sauce for pretty much everything.

Pesto, tomatoes, bacon, and pizza.

Hummm - Tomatoes, pesto, salsa, sauces...something to bring summer taste into the winter.

Peaches from our garden.

When I lived in Eastern Europe, my host family canned EVERYTHING and I wouldn't mind doing the same and creating a megapantry! My favorite was the mixed vegetables - cabbage, carrots, cauliflower, and peppers all in one jar. I'd also like to try okra.

jam, tomatoes, stock.

I've been going through Ruhlman's charcuterie book the past year. I'd really like to get my hands on a whole boar leg and make some legit prosciutto.

tomatoes and cucumbers would probably what i'd like to start canning

My mom used to make jam and pickles when I was a kid but I never paid much attention (in typical kid fashion) and only enjoyed the fruits of her labor. I would love to learn how to do jam, pickles and lots more...

I've done jam and pickles, but I'd like to come up with a better salsa recipe, and get into canning tomatoes and sauces.

Pickeled rhubarb is my favorite!

Splitting my time between two wonderfully fertile areas (burlington vt and boston ma) there are more things I'd like to can than I can currently think. From the organic veg garden up in vt: tomatoes (jam, ketchup, and obviously whole) and peppers both sweet and spicy, green beans, pesto blah blah blah. What I'd really like to preserve though are the forageables which really are truly seasonal like ramps and wild berries which I'd love to turn into jams and whatever other good ideas any of you may have. On the flip side I'd love to make my own salt cod - an overlooked wonderfully delicious salted fish, if done well. And I LOVE SALTED MEAT! sorry I have an odd obsession with salted and cured meat(just spent three months in Italy and besides all the other food stuffs they do better than we; it is the salted meats which really cannot be beat - including baccala, their salt cod.)
Keep it local with canned and cured!

I would like to move beyond pickles and jams to canning vegetables.

Mirliton(chayote) pickles, pickled okra, and pepper jelly.

okra!

any

Our strawberry patch is coveed with massive amounts of blooms this year, preserving some will be the only way we can use them all.

Lemons. No matter what, we always have lemons.

Tomatoes..have the best picalilli recipe from my Grandmother. Makes for the best tuna fish sandwich.

since i live in an apartment in brooklyn the only thing i grow is herbs- but i would love to use them to jazz up a chutney or jam!

I remember as a kid once making choke-cherry jelly. I'd love to make it again. Now to find choke-cherries...

Peaches and apricots.

working on some green almonds now.

Tomatoes Of Coarse. Everyone has too many from the garden; and nothing tastes better in the dead of winter.

I'd can much of what I get my hands on, fresh berries would quickly become jam, canned roasted peppers, marinated artichokes, olives ...anything that fits on an antipasta platter! So much deliciousness so little tummy room =)

I'm really interested in pickling veggies. Thank you!

I would put up tomatoes for sauce throughout the year. Thanks!

I want to can tomato sauce so I don't always have to buy it. And also jams and jellies

I'd love to can some green beans. tomatoes, and peppers!

I don't know if this is home grown but I like to render bacon fat and keep it in a mason jar in the fridge. It's tastes better than butter!

I make all of my own jam and just got a pressure canner so I can start with more savory items. My favorite jam: Apple-Lemon Marmelade.

pickled onions and carrots in escabeche. MMM

Jalapenos

Kimchee, dill pickles, raspberry preserves, pickled eggs, sauerkraut, and...more pickles

fig, sharon fruit, apples, carrots, green beans, garlic

After canning tomatoes for the first time last year, I'm looking forward to doing it again. I also want to pickle and can green beans, and I recently tried a cumin dill pickle I LOVED and would love to try to make. I love pickled carrots and jalapenos, so that would be fun. Man, I want to can everything.

Must win this book! I made Passion Fruit jam for the first time last year and was hooked on canning.

Planning on making pickles this year!

I want to preserve lemons and tuna and try my hand at making pickles. Also I would like to try preserving all sorts of fruits and vegetables just like my Grandma used to do in Missouri as well as making and preserving applesauce.

I can jams, pepper jelly, salsa, and pickles. I'd like to learn the RULES of canning- I often see warnings not to change the recipes, because I might inadvertantly move away from safe pH range or commit some other dangerous act. I'd rather learn just what pH range I need to stay in, and any other parameters for keeping the nasty bacteria at bay, and then have the freedom to createmmy own recipes. Anyone know of a book that will teach me this?

Jam

quinces. They're awesome!

My own tomato sauces, meat sauces (I know, I know, but I believe it can be safely done w/ enough education and the "right" equipment), local tuna, and corn.

Ooohh, to recreate the canned creamed corn of childhood, but done fresh, and by you. :) And, to stand tall, and move out of the comforting shadows of freezer jams, into the light of Other Processing Methods. :)

Tomatoes and B&B pickles. Thanks for the contest.

I've canned tomatoes but then they exploded. Would like to know how to do it correctly.

tomatoes, greens and jellys

tomatoes, lemons, and making my own types of pickles! ooo and jams of course, mm

strawberries - im a purest :)
or cucumbers ... mmm pickles

I'd like to make home made canned ketchup.

What don't I want to preserve....tomatoes, hot pepper, pickles, relish, peaches.....I would love to be a locavore. This book is a must.

I would love to can the peppers, Japanese cucumbers, and tomatoes that I've got currently growing in the garden.

pickles!! my whole family LOVES pickles!

several citrus curds (MMMM CURRRRD)
chutneys--I've put chutneys in jars, but who knows if I preserved them. Maybe I was ingesting botulism the next few weeks.
cipollini onions
cherries
peaches
chiles/peppers
ajvar--http://en.wikipedia.org/wiki/Ajvar
lilikoi (passion fruit) butter

i'd like to can everything. my grandmother was the queen of this practice. i covet her basement; half filled with rickety shelves stocked with preserved fruits, vegetables...heck, there might even be a fetal pig in there somewhere.

Rhubarb!

Blackberries, blueberries, and raspberries.

Beets like Ricks so I don't have to pay $8 a jar.

okra, lemons, gigandes, cukes and zukes.

actually, zucchini was first on my list! I've done tomatoes, and was hunting around for some zucchini ideas. I wanted to know if anyone had dehydrated them and how that works out.

Bread and butter pickles. I just got a pressure canner from my mom, so this is the year to learn and experiment.

I have over a dozen tomato plants going right now, and need some ideas.

This summer, we're signed up for a CSA and I'm looking forward to finding creative ways to use and preserve the bounty that will be arriving each week! In particular, I'd like to find things besides wild ferment pickling to do with vegetables and things besides pectin-based jams to do with fruits.

Tomatoes,corn,peppers,strawberries,cumbers and I would love a good chutney.

Tomatoes for tomato sauce. Apples for apple sauce.

I love to save tomatoes and zucchini but have always been intimidated when it comes to canning so I freeze alot of my garden!

Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.

I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!

Tomatoes!

I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!

I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.

pomegranate preserve, that would be great!

tomatoes

I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net

My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.

Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.

I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.

asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.