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Canning or Freezing?

Home ▸ Archive ▸ Serious Business ▸ Canning or Freezing?
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Oct 27, 2012 10:31 AM
I just spent yesterday moving (shovel and tractor cart) 8 cu.yds. of top soil to my new above ground garden in preparation for next season planting. I started gardening two years ago and have enjoyed the fresh produce in the summer and into winter. With the additional 10x20 garden area we will be doing more canning of tomatoes sauce, Hot Hungarian Peppers and Banana Peppers but want about the green beans, green, yellow and red peppers, carrot, beets?</SPAN>

Canning or freezing which food process do you prefer? Why</SPAN>
Do you do both depending of the fruit or vegetable?






Note: I would not suggest moving 8 yds of top soil alone at 63 years old... ever again... Should of put the garden in the front yard :D
</SPAN>
Oct 27, 2012 10:31am
Enforcer's avatar

Enforcer

Senior Member

2,140 posts
Oct 27, 2012 11:49 AM
We do Both depending on what it is
Oct 27, 2012 11:49am
I

I Wear Pants

Senior Member

16,223 posts
Oct 27, 2012 9:57 PM
Freezing is best if you have a method to keep it from getting freezer burnt/it makes sense for what vegetable it is. It simply tastes better (IMO) and retains nutrients much better.
Oct 27, 2012 9:57pm
M

MoldyDog

Member

70 posts
Oct 27, 2012 10:04 PM
I do a little of both. Since I don't have a chest freezer I mostly can.
This year I froze 4 dozen ears of corn cut off the cob. 2 ears in each small bag. I also froze 4 pints of cooked down tomatoes. That's about all I can fit in the garage refridge's freezer.
I canned 6 pints of corn relish, 12 pts. of bread + butter pickles, 12 pts. of garlic dill pickles, 4 pints of pickled cauliflower+carrots w/ horseradish, 48 pints of applesauce(about half with cinnamon), 6 pints of apple slices and 16 pints of tomatoes.
Today I finished up for the season with 4 pints and 16 half pints of chow-chow. I also did 7 half pints of orange marmalade(oranges were on sale at Meijer).
I used to do quarts, but it's just the wife and me at home now. And she doesn't eat much.
I've still got a bunch of apples, but I'll just make fresh applesauce, brown betty and a pie or two until they run out.
Oct 27, 2012 10:04pm
I

I Wear Pants

Senior Member

16,223 posts
Oct 27, 2012 10:26 PM
MoldyDog;1305930 wrote:I do a little of both. Since I don't have a chest freezer I mostly can.
This year I froze 4 dozen ears of corn cut off the cob. 2 ears in each small bag. I also froze 4 pints of cooked down tomatoes. That's about all I can fit in the garage refridge's freezer.
I canned 6 pints of corn relish, 12 pts. of bread + butter pickles, 12 pts. of garlic dill pickles, 4 pints of pickled cauliflower+carrots w/ horseradish, 48 pints of applesauce(about half with cinnamon), 6 pints of apple slices and 16 pints of tomatoes.
Today I finished up for the season with 4 pints and 16 half pints of chow-chow. I also did 7 half pints of orange marmalade(oranges were on sale at Meijer).
I used to do quarts, but it's just the wife and me at home now. And she doesn't eat much.
I've still got a bunch of apples, but I'll just make fresh applesauce, brown betty and a pie or two until they run out.
Do you have a vacuum sealer and if not how do you avoid freezer burn?
Oct 27, 2012 10:26pm
M

MoldyDog

Member

70 posts
Oct 28, 2012 2:24 AM
For the corn, I just squeeze the air out. Early, I micro the corn in a small covered dish w/ margarine or butter and a tablespoon of water(when I cut it off the cob I scrape every bit of juice off of I can). About January I just use it in soups and stews, where it really doesn't matter. Not much different than if I air dried it. The tomatoes are in tupperware-like containers, I lay down a plastic wrap over it and leave only a very little airspace. They don't really get burnt.
Oct 28, 2012 2:24am
M

MoldyDog

Member

70 posts
Oct 28, 2012 2:54 AM
Also, for my canning, if you notice it is all high acid or sugar, I don't do pressure canning, only water bath.

Most of what Belly wants to do is pressure stuff.
Oct 28, 2012 2:54am
mcburg93's avatar

mcburg93

permaban to basement

3,167 posts
Oct 28, 2012 1:25 PM
Do both have a bunch of stuff canned and froze was a good year and the garden was a little bigger then it should have been.
Oct 28, 2012 1:25pm
said_aouita's avatar

said_aouita

Banned

8,532 posts
Oct 28, 2012 8:34 PM
Whatever method that's slowest is the best.
Oct 28, 2012 8:34pm
M

MontyBrunswick

Oct 29, 2012 7:55 AM
Belly35;1305327 wrote: Canning or freezing which food process do you prefer?
I prefer neither since it's not the 1800's
Oct 29, 2012 7:55am
ZWICK 4 PREZ's avatar

ZWICK 4 PREZ

Senior Member

7,733 posts
Oct 29, 2012 11:09 AM
I let Giant Eagle can stuff for me.
Oct 29, 2012 11:09am
T

thavoice

Senior Member

14,376 posts
Oct 29, 2012 11:18 AM
My mom always canned and it was always good so I would go with that......freezing = freezer burn!
Oct 29, 2012 11:18am
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Oct 29, 2012 11:23 AM
dlazz;1307011 wrote:I prefer neither since it's not the 1800's
No that&#8217;s because you have no ambition for anything and can&#8217;t accomplishes anything of value.
Plus not sure the method of freezing was inherit in the 1800 :)
Oct 29, 2012 11:23am
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Oct 29, 2012 11:26 AM
ZWICK 4 PREZ;1307126 wrote:I let Giant Eagle can stuff for me.
You will learn Grasshopper that there is something better than "stuff" :laugh:
Oct 29, 2012 11:26am
ZWICK 4 PREZ's avatar

ZWICK 4 PREZ

Senior Member

7,733 posts
Oct 29, 2012 11:34 AM
Belly35;1307135 wrote:You will learn Grasshopper that there is something better than "stuff" :laugh:
Canning is for poor people.

And only done in the SEC.
Oct 29, 2012 11:34am
mcburg93's avatar

mcburg93

permaban to basement

3,167 posts
Oct 29, 2012 11:37 AM
Made a bunch of apple butter today Belly. Have some peaches and going to make some peach butter as well later today.
Oct 29, 2012 11:37am
M

MontyBrunswick

Oct 29, 2012 11:52 AM
Belly35;1307133 wrote:No that&#8217;s because you have no ambition for anything and can&#8217;t accomplishes anything of value.
Plus not sure the method of freezing was inherit in the 1800 :)
It's been known for hundreds of years that cooling food makes it last longer.

And I have "accomplishes" plenty.
Oct 29, 2012 11:52am
Belly35's avatar

Belly35

Elderly Intellectual

9,716 posts
Oct 29, 2012 11:55 AM
ZWICK 4 PREZ;1307140 wrote:Canning is for poor people.

And only done in the SEC.
Smart people do canning, poor people buy canned good. from the smart ones.

Nice win for Massillon ... :laugh: note: coming from Lincoln a win over the Pups is alway a good feeling no matter who does it... Depending who goes to the play-off from Stark County I will support them even the Pups..
Oct 29, 2012 11:55am
sej's avatar

sej

Senior Member

540 posts
Oct 29, 2012 9:36 PM
I didn't can much this year, but usually I can quite a bit. I have both a pressure canner and a water bath canner. Usually I do a lot of jams, jellies, salsa, and pickles, of which a good portion becomes Christmas gifts. I haven't been able to put in a garden in a couple years, so the rest is usually whatever I end up getting my hands on.
Oct 29, 2012 9:36pm