We made some dill pickles and bread and butter pickles. We did have a few learning opportunities throughout the process. I learned to always check the acidity of your vinegar before beginning to can. I had some generic white vinegar on hand and it was only 4% acidity. For home canning, your vinegar needs to be at 5%. We had one jar that cooled off too much before we added it to the simmering water bath canner to process and it burst the bottom out of the jar. I also tried writing on the hot jars with a crayon as they came out of the canner. It worked great! I had heard of this method of marking your jars but hadn't tried it until yesterday.
Tonight I'll be making a stir-fry with lots of squash and zucchini. We are loving having all this fresh produce!