How I Plan a Year's Worth of Preserving Without Getting Overwhelmed | Episode 511

What's in this episode

Every spring, I sit down and plan out our entire food preservation year so harvest season doesn't completely take over my life. After more than 25 years of preserving food, I've learned that the key isn't preserving everything… It's preserving the foods we actually eat in ways that work for our schedule and lifestyle. In this episode, I'm walking you through exactly how I plan our preserving season, how I avoid overwhelm during peak harvest months, and the practical system I use to decide what's worth preserving and what's not. If you've ever found yourself drowning in tomatoes in August, staring at jars you never use, or feeling burned out by canning season, this episode is for you. 💛 In This Episode 🍅 Why reactive preserving leads to stress and waste 🫙 How I do a pantry inventory every spring 📓 Why writing down your preserving goals matters 🥒 The foods I preserve most for our family 🌱 How our family's eating habits have changed over the years 🗓️ How I map out preserving season month-by-month ⏰ My "small pocket" method for preserving with a busy schedule 🫐 Which foods freeze beautifully before preserving 🥬 How I decide the best preservation method for each crop 👩‍🌾 Why

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