Spring is in full force here in the Mid-Columbia. (If you are in the Northeast, I promise spring will come soon. It has too, right?) That means the ground is alive again after its fallow winter. The local asparagus harvest has started, the chives are tall and fragrant, and the spinach is almost ready to be picked. All this greenery has me thinking about canning and preserving, so here is a round-up of spring canning ideas I found this week; some are new and unique and some are traditional recipes we return to each year. All are worth trying.
Winter’s cold grip is finally releasing its grasp on the north and the sap is running! If you have never eaten true maple syrup you are missing one of Mother Nature’s greatest treats. Get a fresh jar today and make this tart and sweet Apple-Maple Jam, found on my old Hestia’s Kitchen blog.
Do you live someplace where you can harvest wild ramps? Then you may be interested in this Pickled Ramps recipe form Urban Nettle. Found via the always useful Punk Domestics site.
Most people don’t get too excited about radish. Maybe we should. Radishes aren’t just good for teaching kids about gardening or topping a salad, they can also be pickled. See How to Preserve Radishes over on grow it cook it can it.
Looking for something a little different? Try these spring pickles found over at Simple Bites, also via Punk Domestics. A Trio of Spring Pickles.
Of course, we can’t forget Pickled Asparagus. It’s probably the best way to preserve the delicate asparagus spears. You’ll find it on this site along with what happens when the canning gods aren’t all that happy with you!
I loved this pectin-free Strawberry-Rhubarb Jam recipe from Mountain Mama Cooks. It’s really more like a fruit butter in texture, but keeps all the fresh strawberry taste.
Of course, if you are looking for a more traditional Strawberry-Rhubarb Jam Recipe, you can’t go wrong with this one from Simply Canning.
And we end with two recipes that are a bit different. First, from foraging guru Leda Meridith, Pickled Redbud over on the Real Food Blog at Mother Earth News.
Then we go About.com’s food preservation site for Fermented Green Garlic. Sounds interesting for you garlic lovers out there.
What are your favorite spring canning projects? Trying anything new this year?