In a Pickle »  Jarred, canned, pickled, and preserved.  In a
Pickle: Planning for Pickle Season  06122012-210389-dilly
beans.jpg  [Photographs: Marisa McClellan]  Though it's entirely
possible to can and pickle all year round, the summer months are
prime time for squirreling away a bounty of pickled cucumbers,
beans, peas and eggplant. Investing a little time in preserving
during the summer months means you get to eat garlic scapes in
January and bright, garden-ripened tomatoes right around
Valentine's Day.   The Equipment   If it's been a year since you
canned, give all your equipment a once-over. Scrub your
processing pot and make sure you can put your hands on your
canning rack.   Find your jar lifter, wide mouth funnel, and lid
wand. Put them in the same place, so that you don't have to
rummage for them every time you do a pickling project.  Check
your utensils. Wooden tools should be clean and free of any
cracks or mildew. Plastic and silicon tools need to be in good
shape and without rips or holes. If y