If you have a harvest that is a little bit too much for you to eat fresh, but not enough

for you to preserve, then this episode is for you. This topic came to mind when someone actually

told me this. I can't remember if it was in the Dream to Garden students group or if it was

on Instagram, but it was one of those dilemmas that I've

heard people talk about over many years, but one, I hadn't personally experienced until this year.

And the reason is because I am not doing as much large batched preserving, but I'm getting the

dilemma of I have too many tomatoes right now to eat fresh,

but I don't have enough for a can or load. What do I do with these without them going to waste?

I feel like this is a very common dilemma that gardeners face, but we're not quite sure what to do

about it. In today's episode, I'm going to talk to you about the fact that

small batch preserving is not only possible, it's incredibly practical. We're going to be talking

about tomatoes, cucumbers, squash, peppers, and a few surprise ideas that will help you make

the most of your harvest. After all, you've worked so

hard to get this far. Let's make sure that you make the most of every single harvest that you put

in your basket. Before we get started, if you are growing tomatoes right now and you're not

quite sure if you have enough to preserve, I have a free download that you might be interested in.

It's called the tomato harvest to jar calculator.

This is something that I needed for so long until I decided to create it myself.

And that was, okay, I have five pounds or 10 pounds or 20 pounds of tomatoes.

How many jars of whatever could this produce, whether it's salsa or

diced tomatoes or tomato sauce? And so this is just a quick sheet that you can download and it's

for free. That way you can get an idea of if you have five pounds or 10 pounds, what all can

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