Palouse Garden Notes - June 17, 2010

It’s planting time again on the Palouse. Not just wheat fields and flower beds, but specifically gardens, are springing up all over, and since harvest always follows planting, the Whitman County Extension Volunteers would like to offer a few things to think about when it comes time to preserving your garden.

Many things have changed and improved since our grandparents did the preserving. We now have the benefits of kitchen gadgets for making the cutting and chopping easier, along with tried and true recipes and guidelines to make our preserving experience fun and fulfilling. From the picking in the garden to the ping of the jar seal, ‘putting up’ your garden’s produce is easier than ever. Also, whether its jams or green beans there are clear, simple guidelines for us to follow. Here are just a few:

1. Always use a recipe that is from an approved source: ie. Ball Blue Book Canning Guide, USDA Complete Guide to Home Canning, or So Easy to Preserve are just a few of the resources available. (The internet is not always your friend. Many times the recipes that you will find will give out-dated and unsafe ways to preserve.)

2. Make sure that your canning equipment, (freezing and drying too), is all up to date and without cracks, or chips. Checking your pressure canner’s seal and dial gauge yearly is a must.

3. Prevent spoilage by using correct processing times according to elevation in your area. Elevation chart available at the Extension office. Or stay tuned for future updates.

Spring time hint: Rhubarb is in abundance right now. Try drying it in cube size pieces and then storing it for the winter in air tight bags. This would make for a summer taste of pie in the middle of winter. Or grind the dried cubes and use the powder for an added flavor in an apple pie or sauce. Yum! Happy preserving!

Jolene Jacobs

WC Extension Volunteer

Colfax