I’ve been spending some time lately preserving some of the spring harvest by canning. A while back, I stumbled upon the blog Food in Jars, and its been such a great resource. I love Marisa’s small batch recipes that don’t require a huge investment of time or produce. Often they give you 2 or 3 jars of jam or pickles, which is just perfect for me (there’s only so much you can eat and give away- besides, there’s too many recipes I want to try to invest so much in one go!)
Here’s what I’ve made recently:
Pickled wild asparagus
My hubby went and did one last harvest in the coulees, and then he had to leave town for about a week. So I thought I’d surprise him by not eating it all myself and preserving it instead! I used the Small batch refrigerator pickles recipe and blanched the asparagus first. These are so much better than any store bought. I had to add a little extra vinegar and this gave me 2 large jars.
Pickled Spring Onions
Having finished off a jar of the aforementioned pickled wild asparagus, I didn’t want to throw that yummy, garlicky, dilly brine away. And the zucchini patch is slowly taking over some of my onions in the garden, so I pulled a bunch and cut the white parts into 4 or 5 inch lengths. I packed a jar full and re-boiled the brine and added a bit of extra vinegar. Voila! I haven’t tried them yet but I think they’d be good chopped up in a salad, or on a cheese plate with some crackers, or maybe chopped up on a veggie burger.
Rosemary Rhubarb Jam
This one got me excited. I’ve have a slight obsession with rosemary ever since I visited Sooke, BC where it grows in bushes and the air is filled with its scent. I’ve had a potted rosemary plant for a few years now and its never really produced much, but I still love it (and even hung some Christmas decorations on it last year). Its living outside for the summer, which I think is doing it well:
I like weird combinations of flavors too, and since I had plenty of each of these on hand, I had to give it a go. I’m quite proud of the result- I like how the rosemary taste is not too over powering, but still there. The flavor and color of this jam can only be described as earthy- it reminds me of walks in the west coast forests- makes me feel like I am in a pine forest foraging for berries! The amount of sugar is a little more than I would like to put in a jam, but then again, rhubarb is pretty tart. This recipe produced quite a bit of jam, 4 jars and a bit, enough to share for sure!
Small Batch StrawberryVanilla Jam
Lots of sugar again in this one, but the lemon was a really nice surprise, and I think I will be adding it to my jams again in the future.
Have you preserved or canned anything this spring? What are you favorite recipes?