From Overwhelmed to Stocked: Using and Storing Your Summer Harvest - Episode 33

In this quick solo episode of Fostering Blooms, Shannon shares what to do when your garden is exploding with more cucumbers, tomatoes, zucchini, and beans than you can possibly eat. From the early days of handing out extra produce to neighbors and HVAC repair people (yep, really) to a full-blown canning and preserving setup, Shannon walks you through simple, beginner-friendly ways to enjoy your garden harvests longer. You'll get tried-and-true ideas for water bath canning, freezing, dehydrating, and baking—plus easy ways to give back with your garden abundance if you're short on time. Whether you're curious about pickles, drowning in cherry tomatoes, or finally ready to try pressure canning green beans, this episode will help you make the most of summer's generosity—without wasting a bite.