This is a fun recipe to try as in the South flowers and their leaves are often used in cooking and as garnishes.
1 (8-ounce) package softened cream cheese
¼ cup chopped nasturtium flowers or pansies
¼ cup prepared horseradish
Crackers or snack rye bread
Cherry tomatoes
In a small mixing bowl, beat the cream cheese, nasturtium flowers, and horseradish until well blended. Serve with crackers or bread and cherry tomatoes.
YIELD: 1½ CUPS
PICKLING AND CANNING FRUITS AND VEGETABLES
You should always pickle fruits or vegetables within twenty-four hours after they are picked. If you cannot do it immediately, then refrigerate or spread out the produce in a well-ventilated area.
Whether pickling, canning, or freezing, you should wash and sort your fruits and vegetables first. Then thinly slice the blossom end of the vegetables.
When canning, use standard canning jars with pretreated lids for pickling; leftover food jars are not safe to use. Discard any cracked or chipped jars and any lids with blemished sealing surfaces. Thoroughly wash and then boil the jars and lids for about 10 minutes to sterilize before filling. The jars should be hot when filled. Before filling the jars, skim off any foam that collects during the boiling process.
Fill the jars with your desired fruit or vegetables. Be sure to leave about a half inch of head room at the top.
Place the filled jars in a canner or large Dutch oven with a cooling rack. A boiling-bath canner has a tight-fitting lid and a metal rack to keep the jars off the bottom of the kettle. Cover with at least 1 inch of water. Bring the water to a boil and boil for about 10 minutes (15 minutes at altitudes of 1000 to 6000 feet and 20 minutes over 6000 feet). Start timing as soon as the water begins to boil.
Make sure the lids have sealed properly before storing pickled food. When the jars are sealed, you should feel a downward curve to the center of the lids. Examine the jars closely before opening homemade relishes and jams. A bulging lid, leakage, disagreeable odor, spurting liquid, or change in color of vegetables may mean the contents are spoiled. Do not taste the contents.