Courtesy of Mrs. Marla Moyer of East Greenville, Pennsylvania
Put in boiling water and boil 4 minutes.
Then, dip ramps, along with some water, and pack in sterilized jars.
Put in a canning kettle that has a rack and put water over the jars. Boil for four hours.
Clean ramps, put ramps with the tops down in the jars, put about a 1/4 cup of water in the jars and tighten as much as you can.
Turn the jars up-side down in the freezer and the ramps will really stay fresh this way.
Chef David adds:
"I have used this method of freezing ramps and found it to work quite well, although I used freezer bags instead of jars. I put washed & trimmed ramps into a freezer bag in a single layer, added just enough water to barely surround them and sucked all the air out of the bag. I then laid them flat in the freezer and left them like that until they were completely frozen.
Although the texture is not as good as fresh ramps, the flavor was excellent and we enjoyed them months after ramp season had ended.