Preserving strawberries
Strawberries are our
first big harvest of the year. Sure, we've been eating lettuce so
long that we're sick of it, and kale rapini
and asparagus are giving way to Swiss chard and peas, but none of those
vegetables are worthy of being preserved. Strawberries, though,
come out of the garden by the gallon. Even after we eat our fill,
there's still plenty left to be squirreled away for the winter.
My stand-by preservation methods for strawberries include fruit leather
(for special treats) and strawberry freezer jam (for dressing spring
salads). This year, I'm trying out a new freezer jam recipe, based
on Pomona's Pectin
and using a lot less sweetening than usual (plus, the sweetener is
honey instead of sugar). Here's hoping the healthier option will
be just as well received in February 2015 as the previous version was in February 2014!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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I was wondering if you used your biochar to help grow your seedlings and/or put any into your garden. I have made a lot over the winter and put it in my beds, I am hoping for a great harvest this year. Also, what is your preferred method for getting your biochar?
I've used the Pomona cooked jam recipe with honey for an all fruit type of spread before. I don't like lumps!
We liked it and I loved that it used so much less sweetening!