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15+ Wild Edibles You Should Can This Spring
by Katherine Paterson
May 5, 2023
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Spring is the time of year when nature awakens from its winter slumber and offers up a bounty of wild edibles just waiting to be harvested.
Whether you’re an experienced forager or just starting out, there’s no better way to enjoy the season’s offerings than by canning them for later use.
Here are 15+ wild edibles for spring canning that you won’t want to miss.
Important Note: Always be aware and current on canning safety.
Many things cannot be safely canned, for example. Morel mushrooms are highly prized mushrooms that can not be canned as they release toxic hydrozines when cooked. Canning traps this poison, leading to a form of botulism.
Ramps
These wild plants, including wild leeks, are highly sought after. Many people love ramps or wild leeks for their pungent garlic and onion flavor.
Ramps can be canned in a pickling solution to create a flavorful addition to any meal.
https://www.askaprepper.com/wp-conte...s-Spring-2.jpg Caning: Easily create pickled ramps using ramps, water, white vinegar, sugar, salt, bay leaves and mustard seeds.
Begin by cleaning the ramps well, trimming the roots and tops. Pack the trimmed ramps into a 1-quart jar, and cover with the combined ingredients before sealing the jar.
Related: The Most Dangerous Plant Look-Alikes
Allow the ramps to soak in the brine for at least 2 weeks before eating. However, adequately sealed, pickled ramps can last a long time in storage.
Fiddleheads
https://www.askaprepper.com/wp-conte...-Spring-17.jpg These young fern fronds are a springtime delicacy and can be canned in various ways.
Canning: One easy recipe for canning fiddleheads is to boil vinegar, sugar, and salt, pour the mixture over the fiddleheads, seal the jar, and process for 10 minutes.
Wild garlic
One of the most popular items to forage is wild garlic. The bulbs of this plant can be canned in vinegar-based brine to add a unique flavor to your dishes.
https://www.askaprepper.com/wp-conte...-Spring-19.jpg Canning: While you can use wild garlic to create sauces and pesto, add it to soups, or use it in cooking, the easiest canning solution is to create a wild garlic paste.
Using only fine salt and oil, you chop the leaves before placing them in a processor to create a mash.
Next, add salt and oil until it becomes a paste. Garlic paste can be safely stored in a sealed jar in the fridge for up to 6 months or can be kept longer if properly sealed with a canner.
Dandelion Greens
These bitter greens are found in abundance. While they are usually viewed as pesky weeds, dandelion greens can be dried, frozen, or canned in a simple vinegar-based brine.
https://www.askaprepper.com/wp-conte...s-Spring-3.jpg Canning: To make 7 canned quarts, you will need approximately 28 lbs. of dandelion greens. Ensuring they are thoroughly washed, steam the greens.
Fill jars with loose leaves, adding a small amount of salt to each jar. Cover the leaves with boiling water, leaving 1 inch of headspace.
⇒ What Happens If You Dry Willow Leaves
Process in your canner for 70-90 minutes, depending on jar size. Some people use vinegar, add honey, or even use crush chili peppers. There are many recipes online to make a variety of flavorful creations.
Stinging Nettle
https://www.askaprepper.com/wp-conte...s-Spring-5.jpg Stinging nettle is a nutritious plant that can be canned in a water bath canner and used to make a tasty and healthy addition to soups and stews.
Canning: Fresh nettle is super easy to preserve with canning. All you need is stinging nettle, salt, mineral water and canning jars.
Add 1 tsp of salt to each jar and fill to the rim with mineral water—process for 10 minutes and store in a cool, dark place.
Wild Asparagus
https://www.askaprepper.com/wp-conte...Spring-4-1.jpg This springtime favorite can be canned in a water bath canner to preserve its delicate flavor for later use.
Canning: Fill canning jars with trimmed wild asparagus and boiling water – leaving 1 inch of headspace and allowing them to soak for 3-5 minutes. You can add salt or any other desired flavors.
Process the jars in your canner at 10 lbs. pressure for 30-40 minutes.
Elderflowers
https://www.askaprepper.com/wp-conte...s-Spring-6.jpg These fragrant flowers are often used in jellies and jams.
However, elderflowers can be canned in a simple syrup solution to make a delicious and refreshing summer drink.
Canning: Pickling elder flowers is simple.
Bring 1-2 cups of white vinegar, 1-2 cups water, and 100-150 g of sugar to a boil. Pour the mixture over 10+ elderflower heads and allow it to cool. Seal and store this mixture for a few months or extend storage time using a canner.
Wild Strawberries
If you are overrun with wild strawberries, there are many ways to store them for later use. These small, delicious berries can be used in jam, frozen, or dehydrated.
Related: How To Make The Long-Lasting Native American’s Wojapi Sauce
Although wild strawberry jam is good, these delightful treats can also be canned through water bath canning or stored in simple syrup. Canned wild strawberries will last 18 months or longer, depending on the process.
https://www.askaprepper.com/wp-conte...s-Spring-7.jpg Canning: Use 2 cups of water and 3 ½ cups of sugar to create a sweet syrup. Begin by coating the strawberries in sugar, ensuring all the berries are well-coated.
Allow the strawberries to rest for 5-6 hours by covering them and placing them in the fridge.
Transfer the now syrup-covered strawberries to a large pot and heat over low-medium heat, stirring occasionally.
Scoop the hot strawberries and syrup into your prepared jars, leaving ½ inch of headspace. Transfer the filled jars to a water bath canner. The jars need to process for at least 10 minutes. Check your seals and store them with a label and the date.
Blackberries, Serviceberries, Wild Plums, Cherries, Blueberries
https://www.askaprepper.com/wp-conte...s-Spring-8.jpg All these juicy berries can be canned in a water bath canner to make jams, jellies, and syrups.
Canning: Similar to the process for wild strawberries, you can also use a water bath canner to preserve blackberries. You can follow the steps explained in the canning instructions for strawberries.
Rose Hips
These vitamin C-packed fruits can be dried for storage, turned into jelly, or canned in a simple syrup solution to make a tasty and nutritious tea.
https://www.askaprepper.com/wp-conte...s-Spring-9.jpg Canning: Chop the wild rose petals by hand or using a food processor. Add the petals to a pot with 4 cups of water and bring to a simmer for 20 minutes.
Drain the liquid into a storage container using a fine mesh strainer. The liquid should be clear. If the liquid is not clear, strain it again.
Related: My Grandma’s Method of Canning Eggplant
Pour the liquid back into the pot and add 4 cups of sugar and the remaining 4 cups of water. Simmer until all the sugar is dissolved.
Add your rose hip syrup to jars, leaving a ½ inch headspace. Add the lids, and place the jars in your canner and process for 10 minutes.
Red Clover Blossoms
So sweet and powerful, Red clover blossom flowers can be canned in a simple syrup solution to make tea or used to create clover-blossom jelly.
https://www.askaprepper.com/wp-conte...-Spring-10.jpg Canning: Begin by removing all the stem parts from the blossom and washing them. Bring 4 cups of water to a boil, turn off the element, and add the flowers.
Cover and let soak for 45 mins. Stir and let sit overnight. Strain the liquid back into the pot and compost the red clover blossoms.
Heat 4 cups of your blossom infusion liquid, 4 cups of sugar, approximately ¼ cups of lemon juice, and a pouch of powdered pectin until all the sugar dissolves, stirring often.
You want to heat the mixture to 220 degrees to allow proper setting. Fill your canning jars, leaving ¼ inch headspace—process for 10 minutes.
Wild Violets
https://www.askaprepper.com/wp-conte...-Spring-11.jpg One way to preserve wild violets is by canning them in a simple syrup solution. This technique creates a tasty addition to a wide range of desserts and sweet treats.
Canning: You can use the directions above to create a violet jelly or turn these fragrant flowers into tea.
Wild Carrots
These flavorful greens can be canned in a simple vinegar-based brine to add a unique flavor to salads and other dishes.
https://www.askaprepper.com/wp-conte...-Spring-12.jpg Canning: Whether wild or store-bought, cut the carrots into the desired size and place them into canning jars. Cover the carrots with boiling water and 1 tsp of salt, leaving 1 inch of headspace.
Close the jars, wipe the rim, and place them in your canner to process for 25-30 minutes, letting them cool when finished.
Purslane
https://www.askaprepper.com/wp-conte...-Spring-13.jpg This nutritious plant grows in abundance in many gardens. It can be canned in a simple brine to make a flavorful addition to salads and other dishes.
Canning: You can safely can wild greens with a pressure canner. You start by washing the greens well, then blanch them.
Pack the greens into jars, leaving 1 inch of headspace. Fill the jars with boiling water. Wipe the rims, attach the lids, and add to the canner to process for 1-1 ½ hours, depending on the jar size.
Wild Mustard Greens
https://www.askaprepper.com/wp-conte...-Spring-14.jpg These flavorful greens can be canned in a simple vinegar-based brine to add a unique flavor to salads and other dishes.
Canning: Wash the greens thoroughly. Drain the water and cut through stems and midribs. Blanch your greens 1-pound at a time, followed up by steaming them for 3-5 minutes.
Place your canning jars in hot water while cleaning and blanching your greens, removing them only when you are ready to use them. Add ½ tsp. salt for each pint or 1 tsp. for quarts, along with loosely-packed greens.
Add boiling water with 1-inch headspace—process pints for 70 mins at 10 lbs pressure and quarts for 90 mins at 11 lbs. Let your jars cool for 12-24 hours.
There are so many delicious things growing all around us. Why not make the best of it and forage for some of your food?
Canning what you forage allows you to safely store foods that would otherwise spoil. There are many unique recipes for various foods.
Spring into canning with these ideas, or share your own canning tips in the comments.
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15+ Wild Edibles You Should Can This Spring - Ask a Prepper
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Beyond antibiotics: How to build immunity and prevent infections with food and herbs
02/12/2025 // Jacob Thomas // 820 Views
Tags: antibiotic resistance, Antibiotics, Brighteon University, Cures, Doug Simons, emergency food, emergency medicine, herbalist, Herbs, homesteading, immune system, immunity, infections, Marjory Wildcraft, natural antibiotics, natural medicine, natural remedies, off grid, preparedness, prepper, prepping, regional herbs, remedies, SHTF, survival, survival food, survival skills, wound care
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- During the fourth episode of "Off Grid Survival Skills," master herbalist Doug Simons told viewers that high-quality, nutrient-dense foods are the cornerstone of robust health and immunity. He critiqued reliance on pharmaceuticals, advocating instead for a diet rich in natural, whole foods to prevent illness and promote long-term wellness.
- Simons introduced the concept of "boundary medicines" — herbs like garlic, oregano and chaparral that work harmoniously with the body to create a balanced defense against harmful microbes.
- Highlighting the effectiveness of natural remedies, Simons demonstrated how poultices made from plants like prickly pear, clay and plantain can treat burns, infections and even venomous bites.
- Simons shared practical strategies for addressing severe conditions like staph infections and brown recluse spider bites using herbs and poultices. He stressed the importance of rebuilding health through rest, nutrient-rich foods and natural remedies, rather than relying solely on antibiotics, which often fail to address root causes.
- The interview underscores the importance of taking control of one’s health by growing medicinal herbs, preparing natural remedies and embracing the healing potential of everyday plants. Simons encourages a shift in mindset, urging people to view their gardens and kitchens as sources of wellness and resilience.
During the fourth episode of "Off Grid Survival Skills" by Marjory Wildcraft, streamed last Feb. 4 on Brighteon University, Doug Simons, a master herbalist with decades of experience treating infections, burns, wounds and more using the power of plants and food, shared profound insights into how diet, herbs and natural remedies can fortify the body against infections and promote lasting health.
"The best medicine is good food," Simons said. "We'll never have high-quality health by consuming poor-quality foods and trying to make up for it with pharmaceuticals or supplements." His message is clear: The foundation of immunity lies in nutrient-dense, high-quality foods. He also introduced the concept of "boundary medicines"—herbs like garlic, oregano and chaparral that create a harmonious barrier against harmful microbes without resorting to the "war mentality" of modern medicine.
"We're not trying to kill all the microbes," Simons explained. "We're creating boundaries, communicating with them and establishing a balanced relationship." This holistic approach not only prevents infections but also strengthens the body’s natural defenses, reducing the likelihood of future illnesses.
Simons emphasized the importance of boundary medicines, which include antimicrobial, antiviral and antifungal herbs. Garlic, for instance, is a powerhouse when crushed and exposed to air, releasing allicin, a potent compound that combats infections. Oregano, particularly wild or Mediterranean varieties, is another boundary medicine that can be consumed as a tea or oil to fight infections internally.
"Garlic is a hot medicine," Simons cautioned. "It's powerful, but you don't want to consume it on an empty stomach. Always have water or an apple nearby to soothe any digestive discomfort." He recommends consuming three to seven cloves daily during an infection, depending on the severity.
One of the most fascinating aspects of Simons' approach is his use of poultices — natural compresses made from plants like prickly pear, clay and plantain. These poultices draw out infections, reduce inflammation and speed healing. "Prickly pear is the best poultice for burns, infections and even venomous bites," Simons said. "It's superior to aloe and works wonders for second-degree burns, often healing them in about 10 days."
Simons demonstrated how to prepare a prickly pear poultice, emphasizing the importance of size and consistency. "The poultice must be larger than the wound and at least an inch thick," he explained. "It should stay on for six to eight hours, depending on the condition." For burns, he recommends changing the poultice every six hours to prevent infection and promote healing.
The secret to lasting health isn't in a pill
Simons also shared his methods for treating serious conditions like staph infections and brown recluse spider bites. "Staph infections are a sign that the body is run down," he noted. "To treat them, you need to rebuild your health with high-quality food, rest and herbs like garlic and chaparral." He recommends making a strong chaparral wash to pour over the body and consuming raw garlic to combat the infection internally.
For brown recluse bites, which can cause necrotic tissue damage, Simons relies on poultices to draw out the venom. "A prickly pear poultice, changed every six to eight hours for two to three days, can completely resolve the bite," he said. "It's far more effective than antibiotics, which don't address the venom itself."
As antibiotic resistance continues to rise, Simons’ insights offer a hopeful alternative. "The secret to lasting health isn't in a pill," he concluded. "It's on your plate and in the herbs you grow. By embracing these natural remedies, we can build a stronger, more resilient body and a healthier future."
Throughout the interview, Simons stressed the importance of diet in preventing and treating infections. "The healthier we are, the fewer infections we get, and the less severe they are," he said. He advocates for green powders made from nutrient-rich plants like nettles, which can be consumed daily to boost immunity. "High-quality green energy is one of the most powerful things you can put in your body during a stress state," he added.
Simons' message is one of empowerment and simplicity. "These methods are not difficult, but they require a shift in perspective," he said. "We need to take responsibility for our health and work with our bodies, not against them." He encourages people to grow their own herbs, learn to make poultices and build a relationship with the plants that heal.
If you want to learn more about the essential skills Wildcraft has gathered for you, purchase your copy of the "Off Grid Survival Skills" bundle here. You will get a copy of the videos from all 10 episodes, 29 life-saving video bonuses, 21 exclusive eBooks and and a physical copy of Wildcraft's "The Grow Book System," which will be delivered directly at your doorstep.
Sources include:
BrightU.com
BrighteonUniversity.com
Beyond antibiotics: How to build immunity and prevent infections with food and herbs – NaturalNews.com
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Tagged Under: off grid
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11/19/2024 / By HRS Editors
Top emergency water storage tips for preppers
Emergency water storage might seem simple for non-preppers, especially if they think all it takes is pouring water into big containers. And while...
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11/15/2024 / By HRS Editors
Prepper recipes: How to make artisan pretzel bread
Baking is a great skill for a prepper, especially if you want to become more self-sufficient as you prepare for different emergencies. If your...
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11/14/2024 / By HRS Editors
Prepping 101: Tips to help you start your prepping journey
Prepping can be overwhelming, but it's a lifestyle that offers many benefits. Don't let all the planning discourage you from helping your family...
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11/08/2024 / By HRS Editors
Survival essentials: Here’s why it’s wise to stock up on coconut oil before SHTF
If you want to add a variety of cooking oils to your survival stockpile, why not try coconut oil? Aside from being a versatile cooking oil,...
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11/07/2024 / By HRS Editors
Smart storage solutions: Organizing your space for maximum preparedness
Organization may not seem like an important aspect of prepping, but you need to organize your survival stockpile and the rest of your home if...
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11/06/2024 / By Olivia Cook
Protecting your homestead: Practical tips for long-term farm and livestock security
In a long-term survival scenario, your homestead becomes a valuable asset, providing food, resources and a haven for you and your family. However, it...
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11/06/2024 / By HRS Editors
9 Compelling reasons to steer clear of gluten
People with celiac disease or those with gluten allergies or sensitivities follow a gluten-free diet to avoid serious health issues. But a...
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11/05/2024 / By HRS Editors
Food preservation techniques: Keep your pantry stocked for any crisis
As a prepper, having a reliable food supply can help set your mind at ease. If you're preparing for emergencies like a power outage, a natural...
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11/01/2024 / By HRS Editors
The ultimate guide to long-term food storage: What you need to know
If you want to learn more about prepping, remember that long-term food storage involves more than having extra food in your pantry. By planning...
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10/31/2024 / By HRS Editors
10 Essential tips for emergency preparedness: Be ready for anything
Whether you're an experienced prepper or a non-prepper, the tips below will help you start your preparedness journey. (h/t...
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10/30/2024 / By HRS Editors
Protect your home with a non-toxic solution against pesky insects
Keep your home pest-free using non-toxic solutions that are safe for children, pets and the environment. Using these solutions means you won't...
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10/25/2024 / By HRS Editors
Quick pickles: The perfect snack to add to your survival stockpile
Quick pickling is a simple food preservation method that you can use to preserve almost any kind of vegetable. With this method, you can...
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10/24/2024 / By HRS Editors
3 Easy meals-in-jars canning recipes
Meals-in-jars are a great idea if you want to level up from simply canning excess harvest from your home garden. Use a spoon or bubble remover...
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10/23/2024 / By HRS Editors
Amish foods that you need in your survival stockpile
Like preppers, the Amish value self-sufficiency. And if you're a prepper, you might want to buy essential foods at Amish stores such as dried...
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