If you’re an edible gardener, chances are you’ve found yourself staring at a heaping bowl of tomatoes, cucumbers, zucchini, or carrots, wondering how on earth you’re going to eat them all before they go bad.

In this Best of Growing Joy replay, I’m revisiting my conversation with Stephanie Thurow, a certified master food preserver and bestselling author of several books on canning and fermenting. Stephanie shares everything you need to know to get started with home canning while making the whole process feel safe, approachable, and fun.

In this episode, we learn:

• [06:06 ] How Stephanie got into canning and fermenting
• [07:42 ] What's the strategy behind the timing of canning? 
• [09:53 ] Difference between canning and fermenting
• [11:53 ] Is fermentation a shelf-stable process like canning, or does it require refrigeration?
• [13:37 ] Why is it advised to consume a spoonful of fermented food each day, such as sauerkraut?
• [14:31 ] What is the storage setup for Stephanie's canned and fermented goods?
• [15:22 ] Materials you need for water bath canning
• [16:43 ] Why is a rack required when using your 4th burner pot for canning?
• [19:00 ] Where can you find premium, handcrafted wind chimes that are perfect for gifting?
• [20:32 ] Where can you find potting mixes, composts, and fertilizers for indoor and outdoor gardening?
• [23:05 ] Steps to prepare for a canning session
• [28:28 ] Common mistakes beginners make when canning
• [31:11 ] What are the basic requirements for fermenting vegetables?
• [32:16 ] Why “The Cottage Garden” is your ultimate resource for understanding the history, evolution, and stunning modern interpretations of cottage garden design
• [33:47 ] Difference between dry salting and brining in fermentation
• [35:44 ] Are there any precautions or cleanliness practices to follow during fermentation?
• [36:25 ] What do you need to know about fermenting basics?
• [38:31 ] What is the recommended timeline for fermenting different types of foods?
• [39:36 ] Common troubleshooting tips for fermenting to avoid issues like mold?
• [40:24 ] Should you follow recipes?
• [41:01 ] Where can you find trusted online recipes for fermentation and canning recipes?
• [42:15 ] What are Stephanie's favorite fermentation and canning recipes?
• [46:12 ] Unique or unusual items Stephanie has tried pickling
• [49:12 ] Where can you find Stephanie’s books online?
• [51:30 ] How do you break the seal on the tightly sealed jars?
• [52:35 ] Where can you find Stephanie on social media?

Mentioned in our conversation:

• Growing Joy Episode 195: Homesteading For Beginners With Michelle Bruhn And Stephanie Thurow
• National Center for Home Food Preservation
• Ball Mason Jar Lids & Bands
• Spritz Society Pickle by Claussen®
• Food Preservation Cookbooks by Stephanie Thurow:
• Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
• WECK Home Preserving: Made-from-Scratch Recipes for Water-Bath Canning, Fermenting, Pickling, and More
• WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling, and More

Ever thought about making your own tiny ecosystem?

Check out the full show notes and blog to learn how to create your own unique terrarium world!

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