🫙 From Garden to Pantry: A Guide to Preserving Homegrown Food

Because the harvest doesn’t have to end with summer.

There’s nothing quite like the taste of homegrown produce—ripe tomatoes still warm from the sun, crisp cucumbers, fragrant herbs, or juicy berries picked straight from the garden. But what do you do when your garden gives you more than your household can eat fresh?

The answer: preserve it.

Preserving homegrown food is a time-honored tradition that saves money, reduces waste, and fills your pantry with garden-fresh flavor long after the season ends. Whether you’re an experienced homesteader or a beginner gardener with a bumper crop of zucchini, this guide will walk you through the basics of food preservation and finish with a couple of delicious canning recipes to try at home.

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🥒 Why Preserve Your Harvest?

• Reduces Waste: Avoid tossing overripe produce or letting it go bad in the fridge.

• Saves Money: Eat from your pantry instead of buying out-of-season produce at higher prices.

• Convenience: Home-cooked meals are prepared faster when your ingredients are already prepared and ready to go.

• Flavor Control: You know what’s in your jars—no preservatives, dyes, or mystery additives.

• Preparedness: Fill your shelves with real, whole foods—perfect for winter, emergencies, or unexpected guests.

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🛠️ 5 Main Ways to Preserve Food

1. Canning

Canning is ideal for high-acid foods (like tomatoes, fruits, and pickles) and low-acid foods (like meats or beans—with a pressure canner). It’s shelf-stable and doesn’t require refrigeration.

• Water Bath Canning: For jams, jellies, fruits, pickles, and tomatoes with added acid.

• Pressure Canning: Necessary for low-acid vegetables, meats, and broths.

2. Freezing

Great for nearly everything: berries, chopped veggies, blanched greens, soups, sauces, and pesto. Invest in quality freezer bags or vacuum-seal for long shelf life.

3. Dehydrating

Ideal for herbs, fruits, tomatoes, and even zucchini chips. Use a dehydrator or your oven on the lowest setting.

4. Fermenting

Preserves food with the added benefit of probiotics. Think sauerkraut, kimchi, and fermented garlic honey.

5. Root Cellaring

Store crops like potatoes, squash, onions, carrots, and apples in a cool, dark, well-ventilated space. This works well in basements or insulated sheds.

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🧂 Helpful Tips Before You Start

• Start Small: Begin with one preservation method or recipe so you don’t get overwhelmed.

• Use the Best Produce: Preserve fruits and vegetables at their peak ripeness for the best flavor and longest storage life.

• Label Everything: Include contents and the date so you can rotate your pantry properly.

• Follow Tested Recipes: Especially for canning—improper processing can lead to spoilage or foodborne illness.

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🍓 Easy & Delicious Canning Recipes