I'm posting about my canning experience last week only to give you a few ideas, if you have fruit readily available, and to give you a few tips so that you don't have to make the same mistakes that I do.
My friend and I made peach applesauce! The peaches growing in my backyard are not very flavorful, but they are sweet, so my sister gave me the idea to put them in with my applesauce. It was delicious, and I didn't have to add any extra sugar! Here was the problem, though: I didn't soften the fruit enough prior to putting it in through the strainer. When making applesauce, you're supposed to cook the apples (peeled and cored) on the stove just enough to soften them, then stick them through a strainer machine to get anything out that may have slipped in (such as a little peel, a seed, etc.). Because the fruit wasn't soft enough, it ended up shooting out quite a bit of good fruit with the little bit of stuff I don't want in my applesauce. I didn't realize that this was the problem until a day later, though, and ended up throwing away a lot of good fruit.
The next mistake was that the jars weren't warm enough before going into the boiling water. So one of the jars broke in the boiling water bath.
So there's my mistakes. I intend to not make the same mistakes next time, and I hope that you won't either.