Don't Make THESE Preserving Mistakes — Key Takeaways
Prepare dinner before starting any big preserving day — it's the single habit that prevents burnout and keeps you functional for the next day's harvest.
Key takeaways
Prep dinner before a big preserving day — not after — to avoid exhausted takeout runs
Prep dinner before a big preserving day — not after — to avoid exhausted takeout runs
- Start a Crock-Pot, fill an Instant Pot insert, or pull a canned/freeze-dried meal before you begin preserving.
- Knowing dinner is handled gives a measurable energy boost mid-day and eliminates a second round of kitchen cleanup.
Skipping a pre-preserving supply check derails the entire day
Skipping a pre-preserving supply check derails the entire day
- A missing ingredient or too few canning lids forces a town run or forces you to switch methods mid-process.
- Fix: pull all supplies and review the recipe the evening before; wash jars then too.
Buying full-price produce to preserve often costs more than buying it already preserved
Buying full-price produce to preserve often costs more than buying it already preserved
- Organic canned peaches from a bulk supplier (e.g., Azure Standard) cost half what it cost to buy organic peaches and can them at home.
- Only exception: buying a small amount of produce to practice a new skill before harvest season hits.
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In this video
- 1mIntroduction
- 2mChit Chat
- 9mHomestead Kitchen Magazine
- 10mMain Topic
“your food preservation is not the place to get your family to change its taste buds. Like do that with your fresh food.”
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