Heather Zydek writes about life on the east side of Tosa.
I admit I'm much better at growing food than I am at preserving it. My small urban lot only produces so much in the way of tomatoes, zucchini, and carrots. Most years, I manage to cook everything I've grown for our family of five before it goes bad. So I have yet to figure out canning.
That said, I do preserve some of the herbs that grow on my tiny "farm." I grow a lot of them – everything from basil to tarragon and lovage – and while I don't save all my herbs when the cold winds blow in, I do like to preserve the things I may use in the winter.
Here's how I save my herbs: