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hree months, six tomato plants, and one very full garage: I started canning to save produce, but now I can't stop calculating pounds per jar. How do you manage the overflow?
It started with tomatoes from my container garden on the back patio. Six plants, more tomatoes than I knew what to do with. Looked up water bath canning and just went for it.
That was three months ago.
Now I have a shelf in my garage that looks like a small grocery store. Salsa, pickled green beans, peach jam from a neighbor's tree she was about to let drop. My partner keeps walking in there and just staring at it.
The part nobody warned me about is how it changes how you look at produce. I walked past a farmstand last weekend and my brain immediately started calculating. How many pounds. How many jars. Do I have enough lids.
Coming from a background where I'm constantly thinking about square footage and storage optimization, this hobby hit different. You start seeing shelf space as something alive.
For people who have been doing this longer, I'm curious what you do with excess jars you can't finish before next season. Do you give them away, sell at a market, or do you just keep going and assume you'll eat through it? My salsa shelf is getting out of hand and I mean that in the best way possible.
Also if anyone has done this in a small space like a patio setup I'd love to hear what actually worked.
#home
source
It started with tomatoes from my container garden on the back patio. Six plants, more tomatoes than I knew what to do with. Looked up water bath canning and just went for it.
That was three months ago.
Now I have a shelf in my garage that looks like a small grocery store. Salsa, pickled green beans, peach jam from a neighbor's tree she was about to let drop. My partner keeps walking in there and just staring at it.
The part nobody warned me about is how it changes how you look at produce. I walked past a farmstand last weekend and my brain immediately started calculating. How many pounds. How many jars. Do I have enough lids.
Coming from a background where I'm constantly thinking about square footage and storage optimization, this hobby hit different. You start seeing shelf space as something alive.
For people who have been doing this longer, I'm curious what you do with excess jars you can't finish before next season. Do you give them away, sell at a market, or do you just keep going and assume you'll eat through it? My salsa shelf is getting out of hand and I mean that in the best way possible.
Also if anyone has done this in a small space like a patio setup I'd love to hear what actually worked.
#home
source
| 3,000 mlx | |
| 3 | |
| 0 |