Canners out there?

[Chefnot]

Fresh Vegetables, by the Jarful
New York Times, United States - Aug 22, 2008
There is another reason she likes the process of growing and canning her own food. “It’sa good release,” Ms. Brosnan said. “And vegetables don’t talk back ...

[Bentley Green]

I USED to do it years ago.

But times have changed. Freezing foods are much too easy, more convenient, and involve much less time-consuming prep time for the freezer, unlike with canning! Haha!!

And you don't have to sterilize the vacuum seal bags! Haha!!

[Chefnot]

Yep, we even freeze our tomatoe sauce now. Pickles and jellies are the last things on the list.

[BerryBaby]

No, just freeze fruit and veggies. Very easy and so little time involved.

[Pluff Mudder]

I freeze and no canning. Haven't canned anything since I fired an employee one time.

[Bentley Green]

Originally Posted by BerryBaby

No, just freeze fruit and veggies. Very easy and so little time involved.

Yeah, when you're about to freeze fresh fruits and veggies, the only boiling water that you need is for blanching them. And ice water to stop the cooking immediately, which helps retain that beautifully green color in green peas, spinach, asparagus and green beans.

All that back-breaking time-consuming drudgery involved with canning, such as washing, rinsing and sterilizing the Mason jars and lids, taking them out of the boiling water, letting them cool off before you can fill them, making syrup for the fruit, boiling the jars of food to pressure-seal them, that, in and of itself, is an all-day project!!

Then there is always the possibility that something can and might go terribly wrong and the canned food could spoil. Add to that, the fear of food poisoning (botulism) whish is very deadly!!

[BerryBaby]

Plus storage....freezing takes up much less room.

[Bentley Green]

Yes, you're right, it does!

And you'll NEVER have to worry about botulism setting in, or the food darkening in the jars because it sat so long in the cupboard. My mom and grandmother used to can foods.

Plus with canning, you ABSOLUTELY POSITIVELY MUST make sure that EVERYTHING the food touches is impecably clean and sterilized as though you were a doctor working in the OR!! One false move or slip-up, and the whole thing is all shot to hell in a hen basket!!

That paves the way for germs and bacteria to invade the process and all that careful work and diligence has gone out the window!!

With freezing, all of that concern is removed. As long as the packages are vacuum sealed and air-tight or double-wrapped very tightly and your freezer maintains a true zero degrees or colder, your food will keep in the freezer almost indefinitely.

[ping]

My sister likes to do canning. I love the pickled onions she makes.

[Bentley Green]

I used to can homemade baked beans. That was way back in the spring of '73 when I got my first apt! Boy, time has flown by!!