If you are growing any significant amount of food, especially in the summer when you have

all those bumper crops that come in on your tomatoes and your peppers, etc., you do

have to figure out a way to either use it ASAP or give it away or of course preserve it

in a variety of different methods. So Roxanna here in his back on the show, the founder

of Happy Holistic Homesteading and also the author of Holistic Homesteading, you probably

do a lot more than of this than I do Roxanna with a family of, I believe, six, right?

Oh, I think seven now. There's so many of us, we're going to have to get one of those

big white bands, I don't know. Yeah, the cargo band, yeah. So I've tried a lot of preservation

methods. I've tried dehydration, hang drying, freezing, and freeze drying. I don't know if

you've messed around with that. I haven't. Yeah. So I don't know if you have a preference

or I think your tips are probably more practical than mine because I just mess around and freeze

dry stuff. But yeah, I'm curious how you guys approach it. So for a long time, we have had

very, very little space. And so I love dehydrating because it makes everything really small.

So I do a lot of dehydrating. And I also really like freezing because it's kind of like a lazy

way to preserve. And I feel like when I'm buried in tomatoes or something, I'll, I'll

just take like a giant, you know, freezer bag and throw tomatoes in it and put them in

the freezer. So they don't run on the counter. And then I'll pull them out a couple

or once later, when it's cold outside, and then I'll make my sauce and then I'll can it

or all, you know what I mean? So I also do a lot of stuff just in the intermediary too.

So I like canning because it's shell-stable, but it's like my last resort because it's

more labor intensive. And then yeah, like I said, I like to sort of freeze what I can and

then do my canning when it's cooler outside because it's so, it, it's so hot in our kitchen

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