Preserving Spring (freeze and pickle asparagus then make some dandelion jelly after eating the leaves!)

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One of the very first crops of spring is asparagus.  We enjoyed a few dishes of roasted asparagus and I preserved the rest for asparagus cravings in July…or December.  If one can find asparagus in the stores during those months I would highly question its origin, how old it is, and the flavor of really fresh asparagus isn’t going to be there, so what’s the point?  By preserving what is in season one can enjoy the flavors any time of year.  Here are a few ways to do so after you have enjoyed your fill of fresh.  Just snap the bottom woody part of each spear off by bending it until it cleanly breaks.

Freeze it!

Cut up asparagus into the sizes you desire.  I like one inch slices to put into frittatas or stir fries.  Have a pot of boiling water ready and one of ice water.  Throw the pieces into the boiling water, let it come up to boil again and a minute later remove the asparagus and place it in the cold water to stop the cooking.  Now, line it all onto a cookie sheet and place in freezer.  In thirty minutes transfer to a freezer bag.  This prevents the asparagus from sticking together in one swell lump.  Not ideal for retrieving a scant half a cup for cooking!

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I also freeze whole spears.  Since these I will roast I do not want to blanch them.  I will eat them before they lose their flavor.  So, I freeze them on cookie sheets for thirty minutes then transfer into a freezer bag.

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Pickle it!

Place right sized spears in quart sized clean, warm canning jars.  In each jar add 2 cloves of garlic, 1 Tablespoon of dill (dried as fresh isn’t ready yet), 1 teaspoon of sea salt, 1/2 teaspoon of celery seed, and a 1/4 teaspoon of ground mustard.  These additions can be altered, removed, or things added to fit your taste.  They do not change the time processed!

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Now fill the jars half way with red wine vinegar (to learn how to make red wine vinegar click here) or apple cider vinegar and the rest of the way with water.  Leave a half inch head space on top.  Clean the rim and apply the lid.  Place in a large pot of boiling water so that the water covers the lid.  Boil for 20 minutes adding 1 minute per 1000 feet above sea level that one’s homestead is at.  I round up to seven.  So, I will boil the jars for 27 minutes.

Remove jars and let sit on counter overnight.  The jar should have sealed.  Label and place in pantry until July.

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The other crop to preserve right now is dandelions.  The leaves can and should be eaten in salads, smoothies, soups, and with roasted veggies.  The flowers will become dandelion jelly today.  Click here to find out how!

Hurray for spring vegetables!

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