What are you canning now?

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I recently really got into canning and things. I have read about half of the pages on this thread and am working on the rest. My grandma used to make the best bread and butter pickles ever but now she is getting to old to really be able to do so anymore. I have been wanting to can my own since we usually get tired of cucumbers mid summer and have them coming out of our ears. When talking to my mom today about how much I would love to get a pickle crock like grandma's she told me that we have one in the basement.
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When my other grandma was alive this was her house and the basement is where she used to store all of her canned goods in a large cabinet but it has been untouched for years since mom found a snake in there and that is where the crock was sitting at the very bottom. I am so ready to use this thing. Does anyone have any good recipes for pickles? Especially like the ones you get at the deli.
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I feel so behind ugghhhhh......Yall have huge gardens after reading this and I thought mine was big. I only have 13 tomato plants and about six of all the squashes, couple rows of snap beans and purple hulls, every pepper there is lol but only one or two plants of each, 12 strawberry plants, 3 eggplants, row pole beans, about 8 cucumber plants, row of onions, small patch of corn about 8x8, late potatos about 6x6 patch, small plot of carrots, 7 tomatilla plants, okra, hmmm oh the sunflowers....and I was going to can from this maybe I should rethink my plan....only have enough room for two more full rows total garden size is about 30x60'......is it feasible ya think for me to get enough to eat AND can and put up from this? oh family size is six I am trying to go back and read all the posts but 52 tomato plants really? Am I way underestimating here or are yall selling and canning and eating?
 
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We're very close to the VA border, so our seasons are alike. Our strawberries have just started ripening. I picked the first ones last week.

We're going to try your method of cutting back the potato blooms this year. We may have to make ice cream once, just once (ha ha, yea, right) this summer, but it's so hard on the diet/weight!
 
I think I may try that too with our potatoes ........ so the object is to cut them back at 6-8 inches and not allow them to flower at all? We get potatoes but they are not real real big. I also tried some different ones this year too so I am anxious to see how they do!!!
 
Can't promise it will work. I found a basic recipe for flower jelly and decided to try it. I have honeysuckle all over my wooded area and some growing up the side of my house... and I LOVE the smell and love snacking on it, so might as well try it!


Honeysuckle Jelly:

You need to collect 2 cups of honeysuckle... remove or trim the stigma and clip the little green piece connecting the flower to the vine. (those little green ends are bitter.)

Note**This is going to take a LONG time to do... I just finished up, but I've had things on my mind and my husband and daughter helped me pick after a trauma this morning.**

Now boil 2 cups of water and then seep the flowers in the water (I'm using cheese cloth) for about 30 minutes. I'm doing an hour. You can refrigerate any extra for batches another day.

Now you can boil the infused water with 2 Tbsp lemon juice, 1 tsp of lemon zest (optional) and 3 oz liquid pectin. Boil until it can not be stopped by stirring and add 4 cups of sugar, again bring to a boil for 1 minute.

Then add to sterilzed jars, seal and water bath for 10 minutes.
 
OMG... it is to DIE for!!!!!!!!!! I'm in love... so going to make more. I did add an extra 1/2 cup to the seeping process and gave it a whole hour plus of seep time on the counter.
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Even my husband ooooooh'd and ahhhhhh'd over it! I must say, time consuming, but a complete success.

And the color is quite original!
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