We also made one recipe that didn't require a hot water bath: Pickled Lemons. You basically slice lemons into wedges and pack them into a jar along with one tablespoon of salt per lemon.
We added bay leaves, a tsp of whole peppercorn, and crushed red pepper in the jar - optional but a nice added flavor. The finished product looks beautiful and tastes like a tart, spicy caper! Great for using on top of fish.
Now I am resisting the urge to pick the fruit from my neighbors' trees!
Sounds like a lot of fun. Canning isn't daunting, you just need to plod ahead and have fun with recipes!
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