Bloom And Grow Radio

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 w