Not yet canning season here, extra long winter, I learned about 20 years ago on my own after moring to (out in the boonies) Oregon I started with jellies and jams from wild fruit (blackberries, huckleberries, black caps, salmon berries, Salal berries, oregon grape, and elderberries), then ventured on to canned cherries, cranapple jelly, fig jam, apple sauce, tomato sauce, dill pickles and squash pickles. I have made juice out of all that and grape, plums. I freeze fruits to can when the weather gets cooler, and blanch and freeze other veggies. I take classes sometimes through the extension office on canning meat and other stuff, they really help, and if you have questions you can call them. They are located in every state.