h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

This year no pickled beans after the very hot batch last year was labeled *toxic* by friends and family.

Beets, apple jelly, apple sauce, plum jam, pickled onions and pickled eggs this year. I've done the onions and eggs in malt vinegar this year so they aren't quite so tart. Six quarts of the eggs, with nutmeg in the vinegar and cloves stuck in the eggs, a family recipe. My only disappointment this time around was the apple jelly which didn't set quite hard enough. If it's refrigerated it will do but not at room temperature.

Next come the wine and beer for next Summer, I think I might experiment with some flavours with them as well. Any suggestions?

I thought it said 'Holiday Caning'. 'There he goes about butts again,' I thought.

I've been canning as well: Jalapeno jelly (homegrown), pear, crabapple and rowan berry, antipasto, port(homemade).

I'm a purist when it comes to wine and beer so I won't suggest any flavours. Although, Amber's down the street makes a nice maple lager http://www.ambersbrewing.com/ When I make wine and beer I pretty much stick to the usual ingredients, although I do a dandelion batch most years. Right now I've got fresh Trebianno and Nebbiolo juice (all the way from Italy) fermenting away nicely.