Berry Care
Berries are very perishable, and should be refrigerated. When you bring them home, remove them from the container they came in, toss any problem berries, and put the rest in a shallower container which you have lined with a paper towel. Cover loosely and refrigerate. Immediately before using, wash the berries by floating them in a bowl or sink full of water, then gently remove them to a colander to drain.
To freeze berries, wash first and allow them to dry. Then you can pre-measure them for the recipes you are likely to use, or “IQF” (individually quick-freeze): spread them in a single layer on a cookie sheet lined with wax paper and lay the pan in the freezer. When they are frozen, package them in rigid containers. These can be taken out just a few at a time for breakfast cereal, smoothies, or baking.
Berries
Rhubarb
Pickles
If you are new to canning, we highly recommend doing some reading in principles of home canning; an excellent resource is available here.
Another excellent and inexpensive guide with many good recipes is the Ball Blue Book of Canning, which is widely available in the canning supplies section of stores, and at our farmstand.
Jam, Jelly
For recipes where you need to add pectin, we recommend Pomona’s Universal Pectin. It is a citrus-based pectin which can be used with sugar, honey, low-sugar, artificial sweetener or even fruit alone! Pick some up at the farm, or stop by your neighborhood New Seasons Market or Whole Foods.
Another great jam recipe source, using either standard pectin or no pectin is here.
Garlic
