preserving the harvest

We preserve the harvest not just to save food, but to honor the time and care it took to grow.

We do a lot of canning to preserve our food. Both water bath canning/steam canning and also using the pressure canner.

Freezing foods is a great way to preserve it for a few months or up to a year. We use this method of preservation with many of our fruits and veggies.

We also quick pickle, ferment, dry, and dehydrate our harvest to eat right away and have later on in the year.

Come along and learn some new preservation ways and recipes and get some of our favorite recipes here. Whether you grow your own or get items from the farmer’s market, learning to preserve your food is a timeless skill everyone should know.

– happy preserving –
  • pickles
  • rhubarb syrup
  • mint tea
  • canned pineapple
  • grape juice
  • green tomatoes for verde sauce
  • canning carrots

Hot Water Bath or Steam Canning – Canning High Acid Foods

This is the category that includes
  • Jams, jelly, butters
  • Most tomato products
  • Juice
  • Pickles and pickled veggies
  • Fruits

Explore all the Hot Water Bath or Steam Canner Recipes here

Pressure Canning

This category is the one that took me a long time to dive into – a few years after I got my first pressure canner in fact. Pressure canning can seem intimidating, but once you learn a few basic skills, you will learn to love it like I did.

This category includes meat, broths, and low acid foods such as most vegetables that are not pickled.

Preserve by Freezing Foods

Freezing your food is quick and easy and works so well for so many fruits and veggies.

Quick Pickling and Ferments

No canning or freezing needed. Quick pickles and ferments get stored in the fridge and some are even shelf stable for a time.

Drying and Dehydrating Foods

It doesn’t get easier that using the sun or a dehydrator to preserve your foods.