It feels like spring! But the calendar hasn’t quite caught up to that season yet. Soon, gardeners will be digging in their garden plots to plant early spring produce. Spring greens, such as spinach, are popular. But once it is grown and ready to harvest, how can spring greens be preserved? Here are some options from the National Center for Home Food Preservation:
- Canning – includes spinach, collards, kale, and others
- Freezing – gives the best quality product
- Dehydrating – see page 10
Always choose freshly harvested greens. Discard wilted, discolored, diseased or insect-damaged leaves.
Are you a beekeeper? Do you want to learn about beekeeping? The 
Food preservation education is essential to preserving food safely. Using the most up-to-date recipes and methods can lead to success. The following K-State Research and Extension publications have been updated, and a few more will be available in the next few weeks. All of these will be translated into Spanish.
It has been a few years since the Ball® Blue Book® has been updated. The new 38th edition will be coming out this spring.