Canning more

Today's trip out to the garden yielded two zesty peppers, two red peppers that haven't turned red, 3 red plum tomatoes, several pickling cucumbers and an eggplant.

So, we canned. We made a dill pickle brine, added fresh ground black pepper and garlic and prepped the cucumbers for pickling. We diced the red tomatoes and sliced the zesty peppers to add to the mix.

We reserved some of that brine and added more vinegar and some sugar to do a cold pack of pickled green tomatoes, based on the recipe in Better Homes and Gardens Can It!

Everything is in the hot water bath now.