13 | Food Preservation by the Season

SHOW NOTES

Over the past two weeks, we’ve talked about planning and starting a garden in the spring. Today, we’re shifting focus to food preservation—what I put up for the winter and when I harvest different foods throughout the year. My goal is to give you insight into when things are ready and what you can incorporate into your own garden and homestead! Preserving food isn’t just about stocking up—it’s about knowing what’s in season, when to harvest, and the best methods for storing food to last through the winter. This episode breaks down seasonal preservation, from spring’s fresh eating to fall’s big canning projects, helping you build a year-round food supply that fits your family’s needs.

Key Topics: Spring: Light preservation—blanching and freezing early crops like lettuce, radishes, broccoli, and strawberries. Summer: The busiest time for preservation—canning, freezing, and dehydrating vegetables like tomatoes, green beans, and cucumbers, plus berries and melons. Fall: Harvesting and storing root crops, squash, apples, and pears for winter use. Winter: Processing anything left over from the growing season that was frozen for later canning or preserving.

Have a favorite preservation method or a family tradition for putting up food? Share your experiences in the comments!

Let’s chat about all things food preservation!

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