Preserving the bounty — whether you grow it yourself or you snag a great deal from a local farm — is surprisingly easy. Lots of foods can simply be chopped and frozen, frozen whole or with simple cuts, or chopped and dried. No need to slave over a hot stove and a hissing canner (though you can if you want!).
This is the tune sung by Megan, the Creative Vegetable Gardener, and I completely agree.
Find out how to figure out what foods you should be preserving and how to do it super easily in today's podcast.
Want to take it further? Join Megan's free online 7-day preserving challenge here or check out Megan's book Super Easy Preserving.
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Tip of the Week: How to Keep Going In Your Garden When Your Garden Has You Completely Overwhelmed
Garden – weeds, pests, dry, it’s hot… how do you keep going? For me, I do my garden work early in the morning while it's still cool and I'm fresh and energetic. Jenny shares 6 other tips for beating garden overwhelm — read them all here.
About Megan Cain of Creative Vegetable Gardener
Megan Cain is setting out to create a legion of gardening addicts that successfully and passionately grow their own food.Through her gardening education business, The Creative Vegetable Gardener, she helps people get more out of their gardens by first mastering the essentials and then indulging in colorful details that make gardening not just a favorite pastime, but a lifestyle.
- The Creative Vegetable Gardener Blog
- 7″Make Your Garden Harvest Last All Year” Free 7-Day Challenge — begins August 23
- Super Easy Preserving: The Book
- Freezing Red Peppers
- Easy Tomato Preserving
- Put Away Blueberries
- Garlic Scape Pesto
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