Asparagus can be harvested the third year after planting crowns, but do not harvest for more than one month the first time. In the following years, the spears may be harvested in May and June. Harvest spears 5 to 8 inches tall by cutting them or snapping them off. Cutting may damage some spear tips that have not yet emerged from the ground. To snap a spear, bend it from the top toward the ground. Asparagus deteriorates rapidly after harvest. If it is not eaten immediately, it should be processed or refrigerated.

Pick lima beans when the pods are well-filled but before they turn yellow. The end of the pod should feel spongy.

Snap beans are best when the pods are firm and snap readily, but before the seeds within the pod develop. The tips should be pliable.

Harvest beets when they are 1-1/4 to 2 inches in diameter. The beet tops can also be eaten as greens. The leaves should be 4 to 6 inches long.

Cut broccoli when the buds are compact but before they turn yellow or open into flowers. Leave 5 to 6 inches of stem attached. Side shoots that develop in the axils of the leaves can also be used.

The small sprouts may be picked or cut when they are firm and about 1 inch in diameter. Pick the lower sprouts as soon as they are large enough for use. Lower leaves may be removed to allow more room for sprouts to develop.

Cut the heads when they are solid, but before they crack or split. In addition to harvesting the mature heads, you can harvest a later crop of small heads or sprouts that develop on the stumps of the cut stems. The sprouts will be 2 to 4 inches in diameter and should be picked when they are firm.

Carrots are ready for use when they are young, crisp, and 1/2 to 1 inch in diameter. The sugar content is higher in mature carrots, but the younger ones are more tender. Carrots planted in the summer may be left in the ground until a killing frost. A straw mulch can be placed over the row so that the carrots can be harvested until the ground freezes solid.

Harvest before the heads become overmature and "ricey." The heads should be compact, firm, and white. To keep the head white, tie the outer leaves together over the center of the plant when the head begins to form. Cauliflower will grow 6 to 8 inches in diameter and is ready for harvest 7 to 12 days after blanching.

Use the leaves as they become 8 to 10 inches long while they are still young and tender. New leaves will continue to grow from the center of the plant.

Cut the entire plant at the ground line when the heads are compact and firm. Harvest before the seedstalks form in the early summer, and before freezing temperatures in the fall.

Pick corn when the silk turns dark and starts to shrivel. The kernels should be bright, plump, and milky. This stage occurs about 20 days after the appearance of the first silk strands. To harvest, snap off the ears by hand with a quick, firm, downward push; then twist and pull. Corn is at its prime eating quality for only 72 hours before becoming overmature.

Cucumbers may be picked when they are 2 inches long or less for pickles, 4 to 6 inches for dills, and 6 to 8 inches for slicing varieties. A cucumber is at its highest quality when it is uniformly dark green, firm, and crisp. Cucumbers are past their prime if they are large, dull, puffy, and yellow. Remove old fruits from the vine so that young fruits will develop.

Harvest eggplant when the fruits are 6 to 8 inches long, glossy, and have a uniformly deep color. The fruits are overmature when they become dull, soft, and seedy. Use a knife or pruning shears to cut the fruit off the plant. Leave the green calyx attached to the fruit.

Cut the plants at the ground level when they are fully developed (10 to 12 inches across) and the center leaves have been blanched.

Pull up the bulbs when the tops start to yellow and dry. Place the bulbs on screens to dry. When dry, trim the roots out close to the bulb, remove the loose outer sheaths, and store under cool, dry conditions.

Dig the roots anytime from late fall after a hard freeze until growth starts in the spring.

Fruits may be harvested at any size, but they are usually picked when they are full-grown and mature. They may be left on the plant to ripen fully to a red or yellow color, when they will be mellower and sweeter. Hot peppers, except Jalapeno (which remains green when ripe), are usually harvested at the red ripe stage.

Home Canning Kits

This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You will never need anything else except jars & lids! To see more canners, of different styles, makes and prices, click here!For more information and current pricing:




 

Lids, Rings, Jars, mixes, pectin, etc.

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