Hello Reader,

Ever felt overwhelmed by too many zucchini or unsure what to do with a bumper crop of green beans?

In this episode of Sustainability Book Chat, I’m talking with Angi Schneider, author of The Ultimate Guide to Preserving Vegetables, about smart, sustainable ways to make your garden harvest last all year. Whether you’re canning, fermenting, freezing, or dehydrating, Angi breaks it all down in a way that’s both frugal and approachable.

Here’s a taste of what you’ll learn:

🥫 Why pressure canning is essential for most vegetables—and how to do it safely
🥒 Surprising veggies you can pickle (yes, even cauliflower and zucchini!)
🧂 Why fermentation is both ancient and incredibly nutrient-rich
🌿 How to dry herbs with zero fancy equipment
🍅 The smart way to freeze tomatoes (without blanching!)
💡 Common mistakes new preservers make—and how to avoid them

Whether you grow your own food or buy from a farmers’ market, this episode will help you plan ahead, reduce waste, and preserve more of what you love.

There is also a video version on YouTube that includes lots of beautiful photos of things Angi has canned!

Happy preserving,
​
Deborah
and the podcast team

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