It looks like the meteorologists are saying that spring will finally get here. In the Midwest it seems as though we’ve had snow every week and that is delaying some of our preparation for gardening. The upside is that we are getting some moisture back into the ground which will help the trees and other plants in the future months.
Keeping all that in mind, I’m offering up my five essentials for a successful canning season.
Rhubarb season is here and many folks like to put some rhubarb away for later use. Rhubarb crisp, cakes and pies are favorites of many. The best rhubarb is found in the spring of the year when the new shoots are tender and full of flavor. While it is possible to can rhubarb sauce, freezing rhubarb is probably the better option. Continue reading
One of the signs of spring is asparagus making its appearance in your garden and in the fresh produce isle of your favorite grocery store. Most of us are familiar with green asparagus, but it is also available in white and purple varieties.
Here are three tips on how to check your asparagus to make sure you’re picking the best:
Thinking of freezing some asparagus to enjoy later in the year? It’s a great way to make sure you can enjoy a little taste of Spring throughout the year.
Shirley has a few tips to share with you when it comes to successfully freezing asparagus for later. Here’s what you need to know:
I had a question come in the other day from Ernest who asked the asparagus question that’s probably on all of our minds:
“We grow asparagus but very little. I would plant more if we could do something other than freezing it. My question is this: will it get mushy after blanching then processing? My wife and I like to can what we grow. I showed what I saw on the Mrs. Wage’s page about you and asparagus and that was her question.”