Although most summer vegetables will still be there at least until the end of September, the beginning of August is I think the best moment to start planning preserves, look for the cheapest and/or best quality sources, buy the missing jars, lids, check if the lids you have aren’t rusty and stock on sugar, vinegar, salt, herbs or spices the recipes call for.
I have chosen here my favourite summer vegetable preserves, those I keep on preparing every year and without which I cannot imagine going through a week of home meals. Most of them are long-term (i.e. you can keep them outside of the fridge, in a cool place such as pantry or cellar, for at least a year), some are short-term and need to be refrigerated, keeping thus for weeks or months. If you are afraid of long-term preserving or don’t have conditions to keep jars outside of the fridge for long months, you can transform those to short-term preserves skipping the last, hot water bath process and keeping your jars refrigerated.
Hot and sweet pepper