In a pickle: Canning all these jars used a lot of energy, but storing them doesn’t.Photos: Steph LarsenThis year's harvest has been a good one, and I've been doing my best to preserve as much of it as I can to enjoy over the winter. To do this, I rely heavily on my new 22-quart pressure canner, our small freezer, and a food dehydrator. In anticipation of the whole lamb that will soon join the frozen green beans, peppers and cherries, we've ordered another, bigger freezer that we'll rotate in and out of use. All of these food preservation methods …
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Steph Larsen lives in Lyons, Nebraska, where she and her partner are "part-time farmers," growing food for themselves and their community. Steph holds a master's degree in geography from her home state of Wisconsin and serves on the board of the Women, Food and Agriculture Network.