I started to resent preserving and something had to change. No more peeling Olympics, no more blanching marathons. I want edible insurance, not monotonous chores. So now I mix and match: - I run apples/tomatoes through the food mill and can big batches of sauce. - I freeze green beans (I don’t love the texture canned). - I can salsa (pureed = fast). - I do quick fridge pickles for a few cukes, and water-bath the bigger harvests - I freeze-dry the non-fussy fruit—like these pears or apples—becaus