If there is one word that defines the Canadian gardening season from Pacific to Atlantic to Arctic coast, it is: short. As we cast our eyes south, we are impressed with the seemingly endless summer season in Texas, California, Florida and places in between.
Truth is, we can grow food crops that rival most any other place in the world, with a little planning. And once harvested, all that food can be “put up” in jars, dried or frozen for use in our “off season.”
We have extensive experience in the food garden, and at the table, where generations of Cullens have enjoyed preserved herbs, fruits, berries and veggies. Here is our list of the best food plants for preserving, however you choose to do it.
Green and Yellow Beans
If you like beans, you must like pickled beans,unless, of course, you don’t like pickles.
Growing great long French snap beans is easy, but you need a sunny position in your garden or balcony (bush/snap beans grow well in large containers), and you must start your beans when the soil is warm and the threat of frost is well past. We grow beans in rows about 30 centimetres apart and sow seeds about 15 centimetres apart.
When shopping for bean seeds, be sure to look for varieties that are best suited to preserving. It will be stated in the small print at the back of