| Hi Do Spring is here and we are going green! All across the country, greenhouses and gardens are being tilled and prepared for the sprouts and seed. It’s been a long winter and I am really enjoying the longer days and warming temperatures. I know that might change any minute with the crazy Colorado weather though. Even though it’s only the beginning of April, I’m already looking forward to the harvest and getting things ready now. And I know some of you are way ahead of me in the season. Anything I can do to make that time of year go more smoothly saves time, money, and most importantly – sanity! Today I’m sharing ways to freeze and can your bounty. Freezing, while pretty straightforward, still requires some planning to ensure that you don’t end up with a bag of freezer-burnt, inedible food. Freezing spinach, for example, is not something you just toss into any old bag. Not if you want it to last, anyway! When it comes to freezing peas, you need to blanch them, just like you do with spinach. Doing so retains the nutrition and color. Instructions on how to blanch food is included in both articles. Canning your greens like Swiss Chard and Beets is easy and a great way to put up some vitamin filled food to give a boost in the middle of winter. I confess I don't really care for asparagus, but I got so many questions about how to preserve it I checked with some fellow online friends... and boy did they have ideas. I might even like to try the pickled version. Have you ever heard of a 4th Burner Pot? You know, that 4th, small burner that is rarely used on your stove? This pot is designed to make that burner useful again, without crowding your work space. It’s stainless steel, has pre-marked measurements inside, and a strainer. I love mine and share different ways I use it. Welcome to all the new subscribers! In the next newsletter, we talk about the sweeter side of things. Jams, canned fruit, and more! Have a great day! Sharon Peterson
SimplyCanning.com
sharon@simplycanning.com
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