When DS was a baby I didn't have a garden but we participated in the SHARE program and I canned all the excess fruit. Since I didn't have a pressure cooker I froze the excess veggies.
This year DH and I have a very ambitious garden planned. We're building raised beds and using the square foot gardening method. We have 246 squares to fill!
We're planning to buy a pressure cooker and would like to can pickles, tomatoes, a stewed tomato mix with onions & peppers, make some basic vegetable soup to can (we can add in the meat when we reheat), and maybe try canning salsa.
The veggies we have planned so far include:
-peas (for canning - might eat a few)
-green beans (for canning - might eat a few)
-tomatoes (for eating & canning)
-hot, mild, red, & green peppers (for eating & canning)
-summer squash (primarily for eating)
-cabbage (for eating & canning)
-lettuce (for eating)
-radishes (for eating)
-cucumbers (for eating & for pickling)
-onions (for eating & canning in stewed tomatoes & salsa)
-carrots (for eating & canning)
-eggplant (primarily for eating)
We're also planting herbs - parsley, sage, rosemary, thyme, oregano, chives, and dill. I'll use a lot during the summer but also want to dry some for fall/winter use.
Our plan is to sequence the planting so that ideally harvest times DON'T overlap too very much. If that doesn't work out then DH, DS (he'll be 14 in Aug) and I will be VERY busy prepping produce and canning.