Can It Up: March
Posted on 01 March 2013
Photo by Dubravko Soric
We’ve made it! We’re out of the dark days of winter and almost into spring! Daylight saving time (a.k.a. the BEST time of year) starts in 10 days and it’s already started to warm up here.
Mind you, last month’s Can It Up with frozen fruit was none too shabby. But I am definitely looking forward to spring!
Let’s Can It Up!
- First, review the Can It Up ground rules.
- During the month of March (that means up to March 31st), please either link your post to this post using the tool below; email me your post or photo; post your post or photo in the Comments section of this post; or tweet your post or a photo using our hashtag #CanItUp. Or you can do all four! I will do a round-up on April 1st.
- Please mention Can It Up and link back to this post.
- To include your photo in the monthly roundup post, email it to me by March 31st. It must be at least 670 pixels wide and oriented horizontally (i.e. landscape).
- Don’t forget that your preserve must be water-bath canned. Read up on water-bath canning.
March’s selected ingredient is onions! Let’s not get too hung up on what constitutes an onion, only that it’s your preserve’s shining star.
P.S. If you have any questions/feedback/whatever, email me at allfourburners {{at}} gmail {{dot}} com.
6 responses to Can It Up: March
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I had to take a break from canning in February, but I still have a box of red onions kicking around in the pantry – so I’m psyched for March’s challenge.
Rachel, awesome! I have so many ideas — can’t wait to see what you come up with.
oooh, I’ve had a couple of canning recipes for onion pickles I keep putting off. No longer!
Heather, onion pickles? I’m intrigued.
Mother Nature teases us – a couple of warm Spring-like days, then it’s back to cold wind here. I’m happy for more daylight. Can’t wait for DST! I hope to be able to catch up on canning again, starting with onions.
Xena, me too! Only 1 more week!