If you’ve ever frozen food, you’ve preserved food. If you’d like to branch out into canning, dehydrating and fermenting, I’d love to be your guide.
Explore step-by-step tutorials, tips, and recipes to help you stock your pantry with homemade preserves, dried fruits and vegetables, tangy ferments, and freezer-friendly meals. These methods not only extend the life of your harvest but also bring the flavors of each season to your table all year long.
Preserving food is more than a skill—it’s a way to embrace simple living and stay connected to the food you grow or source locally.
I’ve written two books on preserving food, The Ultimate Guide to Preserving Vegetables and Pressure Canning for Beginners and Beyond.
Here are some free preserving food worksheets that will help you keep all your preserved food organized.
A friend surprised me with a lot of grape tomatoes. Usually when I have too many tomatoes I can them, but grape tomatoes would give me lots of skins in the tomatoes. So, I thought I’d dehydrate them. I love sun dried tomatoes. And while these aren’t quite “sun dried” I think they’ll do nicely. …
Last week a friend offered us some pumpkins that were left over from her school. I was so excited, especially after our dismal pumpkin harvest this year. So we spent the day cooking, pureeing and freezing pumpkin… and roasting the seeds. (We should have been unpacking but we seem to have lost our momentum) We had …
My granny’s old-fashioned bread and butter pickle recipe is just what you’re looking for in a pickle. A crunchy pickle with the perfect balance between tangy and sweet! “I doubled the recipe because this is my daughter in laws favorite pickle. These are absolutely amazing. I don’t even like pickles and even I think these …