Canning or Freezing?

• Belly35

  

  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
  </SPAN>
• Enforcer

  

  We do Both depending on what it is
• I Wear Pants

  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.
• MoldyDog

  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.
• I Wear Pants

  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?
• MoldyDog

  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.
• MoldyDog

  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.
• mcburg93

  

  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.
• said_aouita

  

  Whatever method that's slowest is the best.
• dlazz

  Belly35;1305327 wrote: Canning or freezing which food process do you prefer?

  I prefer neither since it's not the 1800's
• ZWICK 4 PREZ

  

  I let Giant Eagle can stuff for me.
• thavoice

  My mom always canned and it was always good so I would go with that......freezing = freezer burn!
• Belly35

  

  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
• Belly35

  

  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:
• ZWICK 4 PREZ

  

  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.
• mcburg93

  

  Made a bunch of apple butter today Belly. Have some peaches and going to make some peach butter as well later today.
• dlazz

  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.
• Belly35

  

  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..
• sej

  

  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.