I’ve been pickling, a lot, to try to keep up with the mountains of produce in the fridge. I’ve only canned dilly beans though, so have mostly been doing just fridge pickles. Right now, there are red onions, kirbies, jalapenos (how do you spell jalapenoes? Jalapenos?), and a now empty jar that was pickled tomatoes, my favorite so far. This batch was a mix of cherries from our garden plot, as well as tomatoes from a mixed pint of cherries from our share.