Canning season has begun. I have this book from Ball's Blue Book Guide to Canning and it walks you through step by step on how to can pretty much anything under the sun. I have to refer to it every year for a refresher on things.
So far I have canned 12 quarts of green beans and will probably be doing more later this week.
Anderson Orchard and canned 6 pints of them. Basically they are just like the canned peaches you can buy at the store except with a lighter syrup so less sugar. We eat them and I use them to make some cobbler randomly during the winter when you can't get fresh peaches.
Later this week I'm going to can some tomatoes. I'm not sure yet if I'm going to make them into salsa or just can chunks of tomatoes to use in soup and chili this winter.