it's the beginning of March, so thoughts start turning to the bounty of local produce awaiting me in a couple of months. I start looking at my canning books and start thinking about what I'd like to can this year. Besides the usual sweet and sour hot Hungarian peppers from my garden (peppers are the one thing I can grow grow consistently, as my green thumb must be a pastel shade), I think I'll do some Italian flavored pickled zucchini, roasted red pepper spread, pickled beets, pickled green beans, and peach salsa. If we don't have the same weather issues as last year (very warm March, followed by a very cold April with a few frosts), I'd like to make more peach jams. My peach farmer at my local market lost almost 90% of the crop last year, so I didn't can as much peach stuff. But I'm hoping to do more vanilla-almond-peach jam, peach BBQ sauce, plain peach preserves, and low-sugar ginger-peach jam. I've also got traditional blueberry, strawberry, and raspberry jams/sauces on the list. Perhaps some more strawberry-vanilla jam. Maybe pickled curried cauliflower, tto. I'll double the pickled beets this year, because I really liked them and so did my dad. In fact, I'm planning on sending him a package with the remaining jars in my pantry (along with some jams--I love canning them, but I don't actually eat much jam because of the sugar).