40 Preserving Links: Beginner tips, pro tricks and canning with honey

During the month of July, I go through more apron changes than any other time of the year. Every canning project, large or small, begins with me wrapping this necessary splatter shield around my waist before I begin prepping the produce and cooking it down.

Although spring produce such as strawberries, asparagus and rhubarb are still at their peak in my area, the mid-summer contenders are not far off.  I’ve began tucking in the occasional home preservation project here and there when time permits.

The ramps and asparagus are pickled, strawberries are jammed and rhubarb has been cooked down to compote and frozen in jars. It feels really, really rewarding, as I’ve shared before.

It’s time to rev our engines for the start of the canning season, then settle into cruise control until September. Whether you are an expert or a novice canner, you can benefit from these resources I’ve gathered on the topic.

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