What I’m preserving this month (and why): May

I thought it might be fun to start chronicling what I preserve month by month, partly to keep a record for myself and partly because preserving always gives me new ideas. I’d also love to hear what you are preserving for you and your family, so please drop a comment below. I’m always looking for new tips, recipes, and clever ideas.

Dried Calendula flowers from the garden

May always feels like the true beginning of preserving season.

The garden is awake, flowers are appearing, herbs are surging ahead, and the kitchen starts shifting from winter cooking into that familiar rhythm of filling jars, drying trays, and making use of what the season offers.

I like May because it still feels civilised.

You’re not yet knee-deep in tomatoes, courgettes, and fruit avalanches. Instead, May gives you smaller, enjoyable preserving projects that rebuild the pantry without turning the house into a production facility.

So what am I preserving this month?

A mixture of practical staples, seasonal treats, and one slightly obsessive restock.

Strawberry jam and early fruit preserves

If strawberries are in season, they are always near the top of the list.

Fresh strawberry jam made in season tastes completely different from the bland supermarket versions. It tastes of actual strawberries, sunshine, and very poor self-control when spreading it on toast.

If I can get enough berries, I’ll make a few jars now and hopefully a few more later.

Any early apricots, loquats, or other fruit that comes my way may also become jam or compote.

Pickles and small sharp things

May is excellent for lighter pickling jobs.

Young onions, radishes, carrots, early cucumbers, and whatever else looks crisp and promising can be turned into jars that quietly improve meals for months.

These are not glamorous jars. They are useful jars. And useful jars often end up being the best jars.

Dehydrating calendula flowers for skin cream

This is one of my favourite May jobs.

The calendula starts flowering properly now, and I pick the blooms regularly, drying them carefully for later use in homemade skin creams, salves, and infused oils.

There is something deeply satisfying about taking flowers from the garden and turning them into something genuinely useful for the home.

Calendula is one of those plants that earns its space many times over. Beautiful in the garden, loved by pollinators, and useful once dried.

A rare overachiever.

Korean beef... again

Some pantry items disappear faster than others.

For me, one of those is Korean beef. Every time I make a batch and can it, I tell myself it will last nicely. Then somehow jars keep vanishing into quick lunches, easy dinners, rice bowls, wraps, and those evenings where cooking enthusiasm is low but hunger remains high.

So yes, I’m making more. If you’d like to see exactly how I make it, you can read my full post here: Canning Korean Beef: A Flavorful Preservation Method

It has become one of those recipes that moves from experiment to regular production, which is usually the sign of a keeper.

Chicken stock and pantry basics

May is also a good month for practical preserving.

If I’ve built up enough freezer scraps, bones, and vegetables, I like to pressure can stock now. It clears freezer space before summer harvest season and gives me jars that make soups, sauces, and quick meals easier later. Not glamorous, but highly strategic.

Why I like preserving in May

May still feels calm.

There is enough abundance to get started, but not so much that you feel under siege by produce. You can move at a pleasant pace, check equipment, rebuild habits, and enjoy the process before the high summer madness arrives.

It’s the month of momentum. The month where shelves start filling again.

My honest May strategy

I try not to chase volume in May.

This month is about topping things up, preserving what is genuinely ready, and preparing for bigger waves later. A few jars here, trays in the dehydrator there, flowers drying in the background, stock bubbling away on the stove.

Steady progress beats dramatic exhaustion.

What I’m preserving this month is a reminder that food preservation is bigger than canning alone.

It can be jam, pickles, dried herbs, flowers for skin cream, ready meals in jars, or simple pantry basics that make life easier later.

May is where it all begins again. And I’m very happy to hear the first jars clinking back onto the shelf.

Again, please comment on what you are canning or preserving right now!