This post deals with preserving food by canning or freezing it for later in the year. Like the days gone by and before the invention of the supermarket people not only grew most of the food they ate, but they also stocked their pantry and kitchen cabinets with canned jellies and jams. I remember a relative telling me once that it was not until they moved to the city that they got their first taste of store-bought jelly.
It was amazing to me, at that time in my life because I had grown up on store-bought jelly. I remember being amazed to learn about what it was like to have been raised on homemade jellies and jams. This post is the first of several food-storage posts I plan to write to share some of the canning experiences I have had with canning and freezing fruits and vegetables.
I realized that growing up as a kid if anyone had asked me where milk comes from I would most probably have told them "the supermarket." Most people get into canning and freezing food because of the great benefits they can get from preserving their own food. Canning allows you to enjoy seasonal fruits in vegetables all year round. If you are thinking of taking up this time-honored way of food preservation, you might also be wondering if it's worth it, or asking yourself, why bother? There actually are some very real benefits to canning and freezing food so let me start with my favorite reason.
You Can Save Money
If you take advantage of sales at your local supermarket or buy your food in season from local farmers, you might be surprised to learn that you can produce large quantities of high-quality canned food for little money. A good example would be dried beans - a 2-lb bag of dried beans for $2, cooked and canned, produces 4 to 6 pints of canned beans. A pint is a bit more than a commercial can, making your efforts to preserve this food well worth it.
Taking advantage of seasonal, local foods saves money, too. Vendors at open-air, or farmer's market, will sell fruits and vegetables in large-bag, or box quantities you can use for canning and food preservation that can be very reasonable in price and produce more than their worth in canned or frozen goods.
Eat Healthier Food
When you can, and freeze food yourself you know exactly what went into the jar. You can control the sugar and salt content, glass jars are also a very safe material for food preservation when properly sterilized leaving no metal to leach into the food.
When you preserve your own foods the processing time is much shorter, especially when you can freeze food at home. There are no long transport times; you can get your food from the garden or market to the can in a matter of hours and the speed in food preserves helps retain more of the food's nutrients.
Let me also mention that - with the foods you can for yourself the list of extra added preservatives is basically reduced to only the good stuff, no added preservatives, artificial colors, or artificial flavors. There is no high fructose corn syrup or other dubious chemicals and additives that may be of concern.
Summer Nutrients All Year
In the middle of winter, nothing beats opening a jar of fresh-tasting berries, frozen or canned at the peak of their flavor; I tell you there are few pleasures that will equal fresh-tasting corn and tomatoes in January. During these troubled coronavirus days leading into the cold and flu season, you and your family can enjoy nutrient-rich, healthy foods that can help ward off illness.
Homemade Food Gifts
Have you ever received homemade jam or herbal vinegar as a gift for Christmas? In addition to all of the holiday homemade cakes and candies that I love during the holidays frozen or canned goods make excellent holiday gifts just as well, homemade preserves are relatively inexpensive and generally well-received.
