I set to work finding canning directions and a recipe for simple dill pickles. Lots of people online have lots to say about making and canning pickles, and keeping them crisp, but few (if any) that I came across takes a person step by step from slicing to canning (with a recipe for canning in pint jars) - and that's what I wanted. So I looked at a number of recipes, watched several videos, learned about the low-temperature pasteurization method (which many claim will produce crunchier pickles), and once I understood that method, I found a simple brine recipe and canned my first pickles:
I've tried to find the recipe I used, but I only wrote down notes while watching a Youtube video and I can't seem to find it now. I understand the low-temperature process now, so really I just need to experiment with some recipes. Since I go through quite a few jars of dill pickles in a year's time, I figured dill was the first to try. I need to give these a few weeks before trying them, but my hopes are high and I'm already planning on planting dill in the garden next year!
A peach tree we didn't realize was a peach tree! And suddenly, it's full of fruit. I thinned the fruit today (I learned last night that should have been done when the peaches were less than quarter size), but we never saw these coming! We may have missed our opportunity for helping this tree produce decent fruit this year, but it's kind of fun having just discovered it loaded down with beautiful peaches. They're kind of small, but they're purty.