So you grew a garden of abundance but what do you do with it all? Take it from someone who has tried old and new ways of preservation and I’ll rank what I feel are the easiest ways to store those goods to stock your pantry or larder.

Let me just say, of all the gardening tasks it takes to grow your own food; I feel as though preservation is the most tedious and frustrating part of the whole process.

I had A LOT of nerves when it came to water bath canning and pressure canning. Prior to motherhood, I was very willing to learn and take on those two challenges.

However, I’m a little more busy these days and I’m opting for whatever is the most hands-off approach.

Let’s be honest, I don’t have time or the energy to pressure can and water bath all that is pumping out of the garden. Would I love to? Yes. And I’m not counting myself out in the future. For now, I’ll stick to my current favorite and easiest method of preservation:

1. Freeze Drying.
   • Yes, I am team freeze dryer but, let me tell you why. This year has been the year of herbs for me. I’ve successfully grown literally every herb I put my hand to with the exception of cilantro (it is way to hot in my climate to do so). I don’t know if you can pressure can herbs but if you can, that sounds TEDIOUS and like a big “no” to me. I have froze my herbs in the past, opted for the air dry route, and I’ve even froze herbs in olive oil. However, I am super into herbal teas and cooking with herbs–neither require the presence of oil. I have found that freeze drying herbs packs a flavorful punch so close to what you get when picked and used straight away that it is now my go to method. In addition to herbs, I freeze dry salsa, avocado, citrus, citrus juices, one pot meals, raw eggs, etc. and their ability to reconstitute so close to fresh is exhilarating. The storage capacity for freeze-dried goods also makes this method my favorite as there isn’t bulky cans everywhere if I choose to use mylar bags with oxygen absorbers.
2. Freezing
   • I do freeze several items immediately after picking, more specifically items that do well with being dropped in soups, stews, and one pot meals during the winter. This will free up my time almost immediately with no timers or pressure gauges.