A Spring Preserving Guide: Your Kitchen From March to June

ByKatie

You made it. Spring is here. Whether you’re picking those first fresh herbs from your garden or squealing with excitement at rhubarb at the farmers’ market, the canning and preserving season has begun. Let’s make the most of these early harvests.

spring counter with jars and wooden spoons.
sealed jar of red jelly beside purple flowers outside on deck in sunshine.

redbud jelly

Beautiful, fragrant flowers become a beautiful fragrant jelly.
Mid Spring

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open jar of strawberry syrup with spoon inside and sealed jars behind.

strawberry syrup for canning

Sweet, bright, and beautiful. This syrup is perfect on pancakes or waffles.
Late Spring

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open jar of dried strawberries.

naturally sweet oven dried strawberries

This recipe produces a chewy, candy-like dried strawberry that kids (and adults!) will love.
Late Spring

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sealed jar of strawberry preserves.

classic strawberry preserves

Simple ingredients made into a delicious fruit spread.
Late Spring

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rhubarb on towel with knife beside.

rhubarb pie filling

You can use this on oatmeal bars or for a classic pie or cobbler.
Mid-Spring

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hand holding mason jar filled with strawberry lemonade with a lemon slice and strawberry on top.

canned strawberry lemonade concentrate

A sweet and tart blend of fresh strawberries and lemon juice, canned to be shelf-stable for fresh strawberry lemonade any time of year.
Late Spring

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two jars of light yellow lilac jelly with lilacs beside.

lilac jelly

These flowers are beautiful, fragrant, and edible! Here’s how to make them into a beautiful jelly.
Early Spring

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What’s In Season When

Early

This is when the first daffodils bloom (March in my Zone 7 garden, but you might be different). There’s not much, to be honest.

  • Wild greens (pick when leaves are young and tender)
  • Maple sap, if you tap trees

Mid-Spring

This is when tulips are ready to cut (typically April in Zone 7 gardens)

  • Radishes
  • Spring onions
  • Fresh herbs
  • Asparagus

Late Spring

The trees are green, the nights are warmer, and things are getting exciting.

  • Strawberries
  • Rhubarb
  • Peas
  • Cabbage
  • Spinach

Most of what’s growing right now is best eaten fresh. There are definitely some things that are great for canning and preserving, but mostly this is an in-between season, a time to get ready.

  • Take stock of your empty jars
  • Check that your lids aren’t dented
  • Make sure your big canning pot hasn’t rusted
  • Use up last year’s canned goods to make room for new

Quick Project: Herb Salt

  • 1 cup fresh herbs (any combination)
  • 1/4 cup coarse salt
  1. Dry herbs with paper towel.
  2. Pulse herbs and salt in food processor until herbs are tiny.
  3. Spread on a plate to dry overnight. Store in jar.

Use for: seasoning roast chicken, vegetables, or eggs

Quick Project: Freezer Rhubarb Sauce

  • 4 cups chopped rhubarb
  • 1/2 cup sugar
  • 2 tablespoons water
  1. Chop rhubarb, mix with sugar in a pot, add water.
  2. Cook until soft (about 10 minutes).
  3. Cool completely. Pack in freezer containers, leaving room for expansion. Done!

Use for: pancakes, yogurt topping, quick bread filling

Remember that generations before us didn’t preserve everything they grew. They knew some things are best enjoyed fresh and at their peak. So I hope you enjoy your salads and early herbs now. Summer’s big preserving days are right around the corner.

pretty green kitchen in may
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By Katie Shaw

picture of smiling female

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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