This morning, I canned 6 pints of Bread & Butter pickles. I used the same recipe from 6/5 but used 1/4 tsp ground cinnamon instead of the cinnamon bark. I also canned 7 pints of "special recipe" dill slices. The special recipe is an experimental recipe I created this morning. I used white Bermuda onions from my garden for all of the pickles I have canned so far this season. I used fresh dill sprigs, small young grape leaves, and garlic from the garden in the dill slices. I have been preparing the cucumbers and onions the evening before and soaking them overnight. This procedure seems to be working well because it breaks up the work.