Preserving the Bounty

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Our goal is to eventually make our way to growing, foraging, or locally sourcing all of our food each year and learning how to preserve the summer's bounty to last through the winters in our Zone 5. This page is about our journey into the land of preserving and finding what works, what we like, and what we want to leave behind. 

2023:

This year, we are excited to announce that we have a new preserving method! We can't wait to be sharing all of our freeze dried recipes and tricks and tips with you! Stay tuned!

If you are interested in checking out the freeze dryer, head to Harvest Right's site for more info!
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2022:
Our 2022 harvest was magnificent. Here is how we preserved and what we liked:

Pressure Canned:
Beef, Chicken, & Turkey Stock (definitely going to continue dong this. So easy and convenient)
Corn (a LOT of work but we loved it!)
Green Beans (LOVED this and need more next year) 

Water Bath Canned:
Pickled Green Beans (this was a HUGE hit and will need a lot more)
Salsa (definitely a big hit and will also need a ton more)
Apple Pie Filling (delicious and will do again)
Apple Sauce (totally amazing and will need lots more)

Froze:
Corn (we like it better canned)
Green beans (loved this and will need more next year)
Kale (amazing and we will do a lot more next time)
Berries (this was a little weird as it was hard to get them out of the bags in small quantities)
​Bell Peppers 
Shredded Zucchini

Dehydrated:
Zucchini Chips
Tomato Chips
Beet Chips
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