Yes! Your garden is ready to harvest! Now what?

You want to USE the harvest you've worked so hard for!

Whether you're just beginning or you're looking to scale up, come inside my garden and kitchen and learn skills, techniques, and preservation recipes to make the most of your harvest!

Enroll Now!

You've spent months planning, planting, and growing your garden.

If you're like many gardeners, you may be wondering...

  • When is the best time to harvest a particular vegetable or herb?
  • Do I wash everything first, or not?
  • Do I refrigerate it, or not?
  • Which veggies need curing, and what does that even mean?
  • How do I prepare a vegetable or herb for storage?
  • If I want to start preserving long-term, how do I get started with basic recipes?
  • What are my options for canning, freezing, and dehydrating?

Whether you want to make the most of your fresh harvest, you want to make preserving a way of life, or you fall somewhere in the middle, I want to invite you to my online education experience: Harvest to Kitchen.

Come alongside me as I harvest, prepare, and preserve my harvest, and learn how to do the same for your own!

Video demonstrations you'll find inside
Harvest to Kitchen:

When to Harvest and How to Harvest vegetables and herbs

How to Prepare Freshly Harvested Produce for storage and preservation

Water-bath canning how-tos for common recipes including tomatoes and cucumbers

How to Use Re-Usable Canning Lids (when lids are hard to find)

How to blanch and freeze vegetables like carrots

How to "cure" root crops like garlic and onions (and how to store onions when they prematurely bolt

How to dehydrate herbs and vegetables + options for how to store them

Printables for Most Recipes in Course (and links to resources not in printable form due to copyright)

I really enjoyed all the videos! I love all the information and look forward to seeing more 🙂

Megan, beta member of Harvest to Kitchen 2020

Vegetables & Herbs Covered in Harvest to Kitchen

TOMATOES & PEPPERS

  • When & How to Harvest
  • Tomato Paste & Sauce
  • Salsa
  • Canning Prep
  • Freezing Peppers

CUCUMBERS

  • When to Harvest
  • Dill Pickles
  • Bread & Butter Pickles
  • Sweet Pickle Relish

PEAS & GREEN BEANS

  • When to Harvest
  • Options for Storage
  • How to Pressure-Can

ONIONS & GARLIC

  • When to Harvest
  • How to Cure & Store
  • How to Freeze & Dehydrate Onions

CARROTS

  • When to Harvest
  • After Harvest Care
  • How to Blanch & Freeze

LETTUCE

  • When to Harvest
  • How to Know When Lettuce is Bolting
  • How to store for longest shelf-life

Squash/Zucchini

  • When to Harvest
  • How to Freeze without Blanching

SPECIAL HERBS MODULES!

  • How & When to Harvest
  • How to Dehydrate & Store
  • Peppermint, Lemon Balm, Basil, Parsley, Cilantro, Thyme, Oregano, & Sage
  • Other options like Basil Pesto, Peppermint Household Cleaner, and Sage Cold Care Tea

Join Harvest to Kitchen ...
and make more of your harvest not only this season but in seasons to come!

Enroll Now for $149

Meet Jill

I started preserving my harvest my very first year gardening. I taught myself by reading books and by good old trial and error.

Now, I preserve most of the vegetables and herbs you see in Harvest to Kitchen to feed my family all year long.

It wasn't an easy journey, and oh how I wish I had someone come along beside me showing me how!

My hope is that with Harvest to Kitchen, I can help YOU make the most of your harvest, introduce you to preserving in a way that's doable for you, and help you shortcut your way to more food from your harvest!

— Jill McSheehy

Enroll now for $149

FAQs

Is this a canning course?

While you "can" learn how to can by watching the water bath and pressure canning videos in Harvest to Kitchen, the purpose of these videos is to demonstrate how to can specific recipes. I've found that reading about canning can only take you so far, which is why I crafted the demonstration videos to show you how to put into practice the basic canning principles. While I try to make every effort to address the most important safety aspects of canning in the course, I encourage you to utilize the canning resources in the "Resources" page to augment what you learn in Harvest to Kitchen.

I'm not sure if I want to can; is this course worthwhile for me?

I also demonstrate other preservation techniques, such as blanching and freezing, curing, and dehydrating. And newer gardeners will appreciate the videos showing you when to harvest your crops at the best time.

I don't have the equipment you have; can I still put into practice what you teach in Harvest to Kitchen?

In most instances, if I'm using a particular tool, I mention other options if you don't have it. If you are interested in a tool I use, the Resources section in the beginning of the course will have links for those tools.

What if I buy the course and realize it's not for me?

I honor a 14-day no-questions-asked refund policy if you decide the course doesn't fit your needs.

Are all the recipes you use in the course available to print inside the course?

Most of them are, yes, in the Resources section for you to print. The only ones that are not available are ones I used directly from a published cookbook. I let you know which recipes those are and how to get a copy of that book if you want.

What if I have questions as I go through the course?

The comments section of the course is open for you to ask questions along the way, and I'll respond as promptly as I can.

Enroll now for $149