I first started canning in Scottsdale when my mom was living with me.  After I canned the first jam I as my mom why she didn't tell me it was so much fun.  She replied that she always thought it was a lot of work.  I so enjoy canning.  It makes me feel like the Virtuous Woman of Prov. 31.  This summer I have canned peach jam, dill pickles (both the cooked kind and the refridgerated kind) salsa, strawberry and jam.  Now, I must get on with my day.  I have a great pile of yellow crooked neck and patty pan squash that I need to do something with.