Fruit Detective David Karp's Market Watch report this week in the LA Times is all about two wonderfully preservable items: Minneola tangelos and cauliflower (Market Watch: At Ventura Downtown Farmers Market, Minneola Tangelos and Cauliflower). The purple cauliflower is beautiful, but remember when pickling it, that the blue color will enter the water a bit.
Chile Chews makes potato-based CSA soup and discusses potato cultivation (Potatoes for Soup). What I found interesting is that she paired the soup with pickled onions and apples (hello, March Can Jam).
Trash to Treasure Decorating has some interesting ideas for decorating canning jars by filling the jars with something interesting and topping it with a votive candle holder, so it is both decorative and a candle (Ideas for Canning Jars & a Friday Blog Hop).
She was too late to join the Can Jam, but Sidewalk Shoes made some pickled carrots anyway (Pickled Rosemary Carrots). I'd be very interested in seeing how they come out. The rosemary would be very savory and there would be some heat from the chile peppers.
Marisa McClellan of Food in Jars guest blogs at The Kitchn with some ideas on making your own canning equipment (How To Make Your Own Canning Equipment). Since canning kits can easily be found for less than $15, the most useful aspect is on how to make a canning rack for your canning pot.