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The Vintage Addicts Blog

Canning or Freezing?

August 05, 2020

Canning or Freezing?

Fresh Fruits and Vegetables are Everywhere

It's August your garden, the farmer's markets, and roadside stands are bursting with yummy fresh fruits and vegetables. 

If you're like our household, you are eating BLT with fresh tomatoes, lettuce, corn on the cob, and sliced cucumbers on the side once a day.

Green beans are ripe on the vine, and the peaches you bought at the farmers market are so mature and juicy you have to eat them over the sink. Yes, that was me; it was so good.

Do you wish you could extend the season?

You can either canning or freezing your fresh fruits and veggies at their peak. But what is better? Canning or Freezing? 

Both Canning and Freezing are Ideal

The University of Alaska found that canning was the most cost-effective way of preserving food; they also determined that freezing was the best way to retain the food's nutrients. 

5 PROS AND CONS OF FREEZING
  • Less of a learning curve required;
  • Less work to store food;
  • Less energy is needed to get the food prepped for freezing.
  • The freezer gets cluttered fast, very hard to know what is in there and keep it organized. 
  • Freezers in fridge-freezers are not suitable for long-term storage. Food gets freezer-burnt quickly;
5 PROS AND CONS OF CANNING
  • More of a learning curve required;
  • More work and energy needed in getting the food ready for storage
  • Energy storage costs are zero.
  • Simple to organize canning jars in your pantry
  • Faster to use food from storage: open jar and use

SAFE FREEZING IS EASIER THAN SAFE CANNING

The keyword is safe; canning or freezing food takes a lot of time and effort. Please do your research; the USDA has a large amount of info on food safety. They publish a canning guide that will help preserve food safely. 

Cooperative Extension System is always a good source of information. They work through local groups for food safety and the latest info on food preservation and related topics in Michigan. 

It is worth it when it January, and you open a bag of frozen corn you cut fresh off the cob in August. That is a taste of summer right on your plate. 

A good source for more information

 The National Center for Home Food Preservation is a source for current research-based recommendations for most home food preservation methods.  

With recipes, tips, and how-to articles, this site is worth bookmarking to return to again and again.

If you're looking for vintage books on canning and freezing, Reading Vintage has many on our shelves. 

Both Ball Blue Book and Kerr Canning are popular. Along with other books on the topic. Just browse the Cookbook and Recipe collection or put canning in the search bar.

I hope this information helps you in your kitchen preparing healthy meals for your family now and in the future. 

Whatever you decide is the best for your family to preserve all the wonderful fresh fruits and vegetables, it will be worth all the effort.

Just remember how blah and cold January is. That would be the perfect time to make a peach pie with the peaches you canned.

Happy Reading,

Pam of Reading Vintage

 



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