Now, it's time for the canning. Get your canner (or a large pot with metal rack to hold the jars in place) filled with water and on the stove, because it will take a while to get boiling. Sterilize your quart jars and lids by dipping in boiling water. Then, pack hot vegetables and brine into jars, leaving ¼ inch room at the top. Wipe rim with a hot wet towel, and screw on the rims and tops. Place all jars in boiling water bath and process for 15 minutes. When they're done, set them in a cool dry area and the tops should seal down. You can remove the screw-on rims (to use again) and store the jars in the pantry now. Let the flavors infuse about two weeks, and you can crack one open at a barbecue. Or, be patient and enjoy the fresh taste of a summer garden this winter.