I usually can all year long. When I get my hands on fruit or veggies, they either go into a jar or are dehydrated. The rest of the year, I'm buying meats (turkeys at Thanksgiving, hams at Easter, hotdogs when they are on sale, wild meat when we hunt). This last weekend, I canned ham. I also can beans by using dried beans, add to jar, add water and pressure can them. I add onions in mine - sometimes a chunk of ham for flavor. I make veggie/burger (or other meat) soup and can it also. Canning is a year-round thing for me. Usually when I start, I'm at it all day and sometimes all weekend.