The Preserver's Garden: How to Grow a Garden for Fermenting, Canning, Pickling, Dehydrating, Freeze Drying, and More

The Preserver's Garden teaches how to plan, plant, and grow a garden specifically for food preservation and long-term storage. Growing for preservation differs from growing for fresh consumption, requiring focus on uniform ripening, high yields, and flavors that remain stable through processing. The book covers seven preservation techniques: freezing, drying/dehydration, pressure canning, water bath canning, salting, freeze drying, and fermenting. Authors Staci and Jeremy Hill provide guidance on planning your garden around vegetables your family eats most, calculating how much to grow to meet preservation goals, selecting appropriate preservation methods for your harvest and home, and safely preparing produce for processing. The book includes 22 detailed produce profiles covering tomatoes, squash, onions, berries, and other vegetables and fruits. Each profile details growing requirements, harvesting tips, best preservation methods, and plant care techniques to increase yields. The authors also address growing substantial amounts of food organically while minimizing time and labor.