I agree with the advice the others have just given you. (I use the Ball Blue Book of Canning too!) You also want to make sure to wipe the rims of the jars with a clean, damp towel after you fill them, before putting the lid on. Any food residue between the jar and the lid can keep it from sealing properly.

The extent of my garden here in Socal is the space I have on my second floor balcony. The herbs are doing well (basil, rosemary, chives, thyme), several varieties of lavender are keeping the hummingbirds happy, eggplant is still trying, blackberry is growing like a weed, two types of tomato (too early to tell), lime tree looks promising, peach tree is getting healthier, papaya tree is still too young, miniature banana tree is the newest addition.

I find the plants are happier if I leave them be and let the hubby handle it. I've had a black thumb all my life. I only get involved when it's time to repot.

Personally, I like pickled tomatoes. It's kind of a matter of taste.