Freezing or Canning?

[mcg30_40]

We have premade our tomato sauces (spagetti, chili, etc) before, then canned it. We also can the "water" that cooks off the tomatoes when you are cooking them down to can the sauce. If you add cabbage to it while they are cooking down then it will add vitamins to the "water" and it makes great vegatable broth for soups later in the winter. I can't use alot of tomatoes due to the acid (and hubby can't eat raw tomatoes, he's alergic) so the broth works great to add taste and alot less acid.

 

[chickenannie]

I froze beets last summer that were yummy. I boiled them, then the skin comes off easily, then quartered them and put them into freezer boxes. I defrosted them and heated them and they were very good, not rubbery or squishy at all.

 

[SeaChick]

Thanks, chickenannie... I was hoping that pre-cooking the beets might help!
Stacey

 

[horsejody]

I can and freeze. When I freeze, I blanch first. Then I put it in a ziplock freezer bag and suck the excess air out with a straw.

 

[Parson's Wife]

I do both. I freeze all of my veggie's, except some tomatoes and peppers.
I can homemade salsa with tomatoe's and peppers.
I can pepper sauce.
I can and freeze diced tomatoes for recipes. (Depends on what is going on with my schedule, whether I can or freeze) freezing is faster. (for me)
My mother can's more than she freezes...and she freezes lots!
I also make jellies with my fruits....and there again I freeze some fruits and can some fruits.
Look at your freezer space, allocate it carefully, and plan on trying both.
Peppers onlyl need a hot water bath to seal...these would be a good trial for you on the canning point.

Happy Gardening!

 

[ams3651]

Last year was our first summer here and the garden was minimal. This year I hope to freeze and can. I was on my way to the appliance store this morning to get a freezer when my van broke down

 

[Acre of Blessings]

I mainly can, myself. It is becoming a lost art. I have taught all 3 of our daughters how to can and that way when it comes time for the harvest of the garden, we all know what to do. I don't mind freezing but, when it comes to stocking a freezer, you need to keep the oldest on top so it doesn't get freezer burn. I don't tend to freeze alot in fear of power outages for long periods of time. And if that happens I can pop a top on a jar of meat and veggies and heat on a coleman cook stove and eat.

I can everything from tomatoes to hamburger meat. I have can chicken and stew meat. During the winter I went to the store and bought frozen veggies, since thay have no sodium, and I brought them home, mixed them together and canned them. I even buy dry beans when they go on sale and bring them home and soak them and then can them. You can't buy canned beans from a store for the price that you can do it yourself and the quantity you get. Here a can of beans cost .45 cents so for $3 you can get about 6to 7 cans of beans but, when you buy 3 lbs. for less than $3 you can get up to 14 pints for less. You do the math.

Last year when we harvested our potatoes we gave some away, we kept some to eat fresh and then I canned every one that was left. I ended up with about 7 cases of taters. (And boy are they good).

It does take a while to can properly, but you are rewarded with beautiful decor that you can show to friends and family. My pantry is so colorful. And another plus for canning..... if you have family out of state and they come to visit for Christmas and you forgot to buy a gift

all you have to do is sew a decorative cover for the lid and place a pretty tag on it and WAH LAH...instant gift...and tasty too.