Living in an apt. doesn't leave you much for canning of any kind, lol, but we do simple pickling of turnips like red radishes adding them to umeboshi juice to pickle overnight. They will turn red and is so good with rice. Now there is no umeboshi juice any longer; I don't know why there isn't no juice but when I was little there was a lot of umeboshi juice. Umeboshi is pickled plums good and salty to the max. image from http://www.japan-guide.com/g7/2349_13.jpg. We pickle other radishes like the long daikon with putting cider vinegar and salt. Let stand. Rinse off the salt and it's ready to add soy sauce to eat with rice. Recipes here http://www.japan-guide.com/e/e2349.html.