How can one not look forward to the dead of winter and being able to pull out of storage cabbage, carrots, potatoes plus canned goods for a sumptuous winter's meal? Are you confident that all your bounty is stored properly? What are the best conditions to store home grown vegetables? Handling vegetables as little as possible will result in longer storage. Do not try to squeak by with a vegetable that is not of prime quality. Tiny bruises and soft spots turn into big, rotten stinky bruises. These cannot be stored for very long, and could spread disease to other stored vegetables.
There certainly has been an upsurge of home gardening. More and more people want to know where their food comes from. And they want to preserve it by drying, canning, freezing and storing. This article is about safe pressure canning. Home canning has greatly advanced since it was first introduced as a way to preserve food. The objective of pressure canning is to destroy microorganisms using high temperatures applied for a specified time period.
At long last, we can see the dirt and grass. Next we shall be seeing rhubarb peek up and then the first of the asparagus. We shall be munching on those delectable spears very soon. I am inclined to just eat the asparagus daily steamed with butter and not be tempted to "fancify" with gourmet recipes. It is best right from the garden. However, we need to be aware of insects that can interfere with our crop. There are two types of asparagus beetles: Crioceris asperigi, the common asparagus beetle and Crioceris duodecimpunctata, the spotted asparagus beetle.