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Greg Peterson says the only place that lack lives is between our ears — and if you've ever stood in your kitchen staring at 50 pounds of tomatoes, you know he's right. We talk about what to do with all of it.
Greg hosts The Urban Farm Podcast (he just passed episode 1,000), and this one runs on both our feeds. We get into the harvest mindset, the one mistake that turns abundance into panic, and a long list of ways to put tomatoes, zucchini, and basil up for winter — including a few I'd never tried until this year.
If you're new here: I'm Wendi Bergin, and I believe preparedness brings peace. Not fear. Peace.
Chapters
- 00:00 — Welcome, and why we recorded this for both our audiences
- 01:20 — "The only place lack lives is between our ears"
- 02:10 — 40 tomato plants, worm composting, and volunteer tomatoes everywhere
- 03:30 — Seed starting and seed saving: what a grex is and why you'd want one
- 04:45 — Wendi's confession: she won't eat a fresh tomato
- 06:15 — The biggest mistake people make when harvest season starts
- 07:20 — Freeze first, can later — handling the early trickle
- 08:15 — Jars, lids, and buying in bulk before you're desperate
- 10:10 — Pint or quart? Wide mouth or regular?
- 11:30 — Why Wendi stopped canning seasoned sauce and cans it plain
- 13:40 — Why tomatoes need added lemon juice now
- 14:10 — Water bath vs. pressure canning, explained simply
- 16:00 — Tested recipes, rebel canning, and "when in doubt, throw it out"
- 19:30 — Bone broth and canning elderberry juice
- 21:10 — Fixing watery salsa, and the steam juicer trick
- 22:30 — Freezing tomatoes to release the water
- 23:40 — Don't throw out tomato water: stews, chili, and cooking pasta in it
- 25:10 — Roasted tomato sauce, skins on
- 26:00 — The two separate steps of canning: the recipe and the preserving
- 26:50 — Azure Standard, and what a bulk buying club actually is
- 29:00 — Freshly milled grain, Sue Becker, and the sourdough question
- 31:45 — Grain mills: NutriMill, WonderMill, MockMill
- 34:00 — Tomato powder and everything you can do with it
- 36:00 — Too much zucchini: relish, pickles, fritters, mock pineapple
- 39:00 — Zucchini lasagna with no pasta at all
- 40:20 — Preparedness brings peace
- 43:20 — Basil: pesto, basil salt, basil sugar
- 44:30 — Greg's 1,000 episodes and where to find us both
A few things worth writing down
- The number one harvest-season mistake is walking in unprepared. Count your jars and your lids before the tomatoes come in.
- Today's tomatoes are less acidic than the ones our mothers canned. Added lemon juice is what makes water bath canning safe for them.
- Water bath handles high-acid foods — fruits, pickles, relishes, jams, acidified tomatoes. Pressure canning is required for meats and vegetables.
- Canning plain and seasoning later is simpler, safer, and more versatile. The canning process can throw off the flavor of herbs and spices.
- Follow tested recipes. USDA guidelines, the Ball Blue Book, your canner's manual. When in doubt, throw it out — the jar is worth more than the beans.
Links
Come find me
Homesteading Made Simple / Joyfully Prepared — wherever you listen, and now on YouTube.
If this one helped, share it with the friend whose counter is currently buried in zucchini.
Joyfully Prepared Library -https://www.joyfullypreparedlibrary.com
Meal Planning Worksheet - https://joyfulprep.kartra.com/page/planning
Joyfully Prepared Realtor - https://joyfullyprepared.com/realestate/
Website - https://joyfullyprepared.com
Instagram - https://instagram.com/joyfulprepper
Facebook - https://www.joyfulprepgroup.com
