Food Preservation Doesn’t Have To Be Go Big or Go Home


This Week's Garden Harvest 

Is the thought of growing or preserving your own food overwhelming? I’m here to tell you, it doesn’t have to be. You don’t have to “Go Big or Go Home” and spend days on end hoeing rows in the garden or toiling over chopping boards and canners. Doing little batches is perfectly okay, and a lot less intimidating when you are just getting started in food preservation.

This weekend is a great example of that. My little garden that I almost didn’t plant has had a pretty good year this year. (See My 2020 Garden Mantras: Better Late Than Never And A Little Bit Is Better Than Nothing)

This week I had way too many tomatoes to eat before they went bad, even with eating sliced tomato on my sandwich at lunch every day and toast with tomatoes for almost every dinner lately. Oooh, and on a side note, try topping toast and tomatoes with a little crumbled goat cheese – oh. my. stars!

Anyway, I decided to put up some diced tomatoes in the freezer this weekend. I just like the taste of them frozen better than canned (same with corn).

Tomatoes in Ice Bath

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