For a long time, I thought food preservation had to be a major event. Every article, video, and homesteading post seemed to involve: huge harvests giant canning sessions endless prep work dozens upon dozens of perfectly labeled jars And honestly, it felt exhausting before I even started. Living in Florida has taught me that gardening—and preserving food—often looks very different here than it does in many other parts of the country. Large tomatoes don’t do especially well for us, but cherry tomatoes grow like they’re determined to take over the yard. Right now they’re coming on slowly, just a handful ripe each day. Years ago, I probably would have ignored…