I've just gotten into canning the last couple of years, and in my pickle making frenzy I had several requests for Bread and Butter Pickles. I hadn't planned on making them, as I never cared much for them, but since I had lots of cukes, I figured I'd make them for gifts. Found a well reviewed recipe, and made 6 pints. After getting great feedback, I tried a jar, and LOVED them! Realized I just hadn't liked what my mother had made.
Have you tried Watermelon rind pickles? I tried some a friend made last summer, and they were surprisingly good. Very sweet and cinnamon-y, each jar had a cinnamon stick. She had left a tiny bit of pink along each piece of rind, and the brine was very clear, so the pink made them really attractive in the jar.
I haven't tried my hand at canning salsa yet. I wonder how the pineapple and mango will effect the acidity? They often call for added lemon juice or citric acid for tomatoes anyway, so that would fix any concerns there.
