Time for canning. Although I'm a real newbie, I'm excited to be working my way through The Preservation Kitchen by Paul Virant. I spent this past long weekend making Sweet Pickled Tomatoes, Pickled Fennel and Pear and Vanilla Aigre-Doux. My review will appear shortly on cookthatbook.com once these lovely pickles and preserves have had some time to mature. If the fun and enjoyment I had making these is anything to go by, they should taste fabulous.