First day and still trying to find my way around. Was pleased to see there is a forum for canning and preserving food. We've grown a large garden since the early 70's and have always preserved a good portion of what we grow. Can maters and pickles but mostly freeze all the rest. This yr we froze a full yrs supply of grean bean in the first picking. Now we are on to pickles. One batch so far & 16 qts. Corn is a couple weeks away and tomatoe plants, close to 30 plants, are loaded but still green. Will need to put up another batch of pickles. We make Kosher Dills and put them up as weges, slices and small cubes (for tater salid). Wife gets very good comment on her pickles. We use a modified recipe from an OLD Better Homes & Garden cook book the wife bought in early 60's. We use fresh spices and maybe that helps with the qlty. Always top the jar off with a grape leaf (helps with making/keeping pickles firm). Now this is an area where I can start contributing to the forum.