Hey you guys, it's Carolyn from homesteading family. Now I've been preserving food for almost two decades,

and there are times I wish I could go back to my younger self and tell her what I now know. I wasted so many

hours sweating over hot canners and using untested recipes that resulted in wasted food. But while I can't go back in time, I can share

what I've learned over the years with you guys. So I'm hosting a free live online training

coming up on Thursday, June 19th, all about preserving. I'm sharing the lessons I wish I'd learn sooner, how to decide which preserving methods

to use when, and the basic steps to my top seven methods, and what you can do right now

to increase your food security.

So register now at homesteadingfamily.com forward slash podcast

dash live training. That's all one word. Now don't worry if you can't actually make it to the

live event, remember, it's online. You don't have to show up in person. But if you can't make it

even online on Thursday, June 19th, there will be a replay,

but you do have to be registered for this free event even to get access to the replay.

So register at homesteadingfamily.com forward slash podcast dash live training.

Hey, you guys. This is Josh and Carolyn with homesteading family and welcome to this week's

episode of the pantry chat food for thought.

This week we're talking about 10 surprising foods that we freeze dry and one that I'm never

going to freeze dry again.

Never say never. We'll see. We will see.

But first. But first, a little chit-chat. A little chit-chat. What is going on with you right now?

Well, you know, up here in North, I know a lot of you guys are probably already moved on and

thinking more summer than you're thinking spring, but here in North Idaho, know a lot of you guys are probably already moved on and thinking more summer than you're thinking spring.

But here in North Idaho, we're kind of like in full blown spring mode.

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