May 2013

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« Preserving Your Harvest Part I: Freezing & Vacuum Sealers | Main | Snowberry Cherry Tomato Review »



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My mother-in-law for years canned jars and jars of food when she had a garden. My wife and I tried it too for a while. But it is quite a bit of work, it results in lots of heavy jars that need storage space, and it produces a product that is overcooked and doesn't have the characteristic of the fresh equivalent.

So for all these reasons, we gave it up. It's fun to try, but these days fresh is often available almost year-round, and most people (not us) find frozen a better substitute than canned.

By the way, I'm curious about the high-pressure canner because my wife recalls her mother canning green beans in the old days and she never had one of these contraptions. I suppose salt is the answer?

H. Mark Delman

Hi Steve:

When I freeze, I first cut the veggies up and then blanche them in boiling water. I then put them in a vacuum seal bag and uses a counter top sealer to create an air tight seal. I find the work involved in freezing to be about the same as canning.

Like you, I also generally prefer the taste of frozen veggies to canned. For example, canned green beans have a retro flavor that reminds me of what grandma served. That said, I do think canning is better than freezing in a few specific applications -- preserving tomatoes for tomato sauce, pickles, preserving fruit as jams/jellies. As a result, I do both canning and freezing depending on what I want to preserve.

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