Where I live, most of the food harvests in the late summer/fall. I find that leaving my canner on my stove during this time makes it easy to can often. I also dehydrate often at this time. My deydrator sits out and I do one batch after another. When I can tomatoes, I dehydrate the skins I remove and blend them with jalepano skins for a seasoning. I want to dry more peppers and soup veggies this year. I find these are foods I use often.
