I'm not canning but I have made 10lbs of orange marmalade and 5 lbs of lemon marmalade with a touch of gin in the last couple of weeks. (Gin and lemons go very well together in a culinary sense.)
Unlike a demonstration on Food Network recently we don't can jams, jellies, marmalades, pickles and chutneys after cooking and putting in jars. There doesn't seem much point as the cooking of the fruit/veg, vinegar and sugar and sealing in dry sterile jars is enough to keep the contents free of bacteria, mould, etc. I've kept home preserves for a year with no detriment. (They'd probably keep longer but don't get the chance!)
Later in the year I'll be making piccalilly which is (basically) mixed veg in a mustard and vinegar "sauce" (much nicer than the stuff you buy) and beetroot and apple chutney which is a sweet chutney and good with bread and cheese