Everyone, thank you so much for all of your help. I will definitely do this again, next harvest. What I've learned: the cucumbers that I chose were too large. In my tastings, the smaller ones had far better texture. I will use a different variety for the "huge" dills that I love. (Thank you for the recommendation, ksrogers.) They are not at all difficult to make. They do require a little bit of diligence, but even less diligence than "sea monkeys" do. The taste of these is absolutely better than fresh pack pickles, though not as impressive as I expected. Next year, I will use MUCH more dill. And, it is not necessary to buy that HUGE, beautiful crock that I was lusting after....I've got a very inexpensive aluminum stock pot that I lined with a food-grade plastic bag, and a little math tells me that I'm about $150 ahead... Carol, Jim, and Ksrogers, thank you, again, for you patience and advice on this. I was more worried about them being "safe to eat" than I realized, and your comments were both helpful and reassuring! Alright. My bread is in it's final rise, so I'm heading back to the kitchen! Wishing you all a wonderful afternoon, John Scott Smith

Charlene, I'm too cheap to go buy spice jars. I just peel the label off the empty store bought ones, and make my own label. I just pulled 8 half-pints of Cranberry Jalapeno Jelly out of the canner. I'm working on roasting, peeling and freezing the rest of the peppers. Sure wish I would have remembered to put the rubber gloves on this time ... and not touch my face! Does your recipe call for leaving pieces of pepper in the jelly, or straining them out? I'd be interested in the recipe. I kind of want to try the Habanero Gold recipe in the Ball canning book, but I'm a little scared of how hot it might turn out. Jalapeno peach sounds a little less intimidating : ) Finally starting to see the kitchen countertop again. Progress has been made! Bonnie

Serena, I got the recipe from Linda Lou at Harvest and the grandkids just loved it. I used cherry koolaid, and then I ran out of zucchini. THis year I intend to try the pineapple juice version, it's gotta be healthier a little, although it has the same amount of sugar. Zucchini Candy 10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though. 3 cups water 2 pkgs. unsweetened Koolaid 2 1/2 cups sugar Peel zucchini, dice or slice, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14 hours at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry and not sticky when done. Store in jars or other tightly sealed containers.If you dip in sugar when you turn them, they will be more like "gum drops" on the outside. You can do the same thing with the zucchini but use 48 oz. pineapple juice, 2 T. pineapple extract, 2 1/2 cups sugar 1/4 cup lemon juice. Annie

Had to let you all know that I had to try one for breakfast this morning. Knew I could not wait a few days before trying. These are heavenly, just after one day. All of the recipes looked wonderful, I chose Marys, the only problem I find is waiting for a few days, Can't believe that I love something that I have never tried in my life. DH and I were talking last night while I was making this, the only reason we never tried them, only place we ever saw them was in service stations back in the 1950's, and they didn't look appetizing. Think we are hooked on pickled eggs.