Canning From The Ground Up

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Canning From The Ground Up

How fast you get foods from the garden
to being canned is of utmost
importance, all harvest should be frozen
or canned as quickly as possible.

Pick vegetables early in the morning
this prevents them from absorbing too
much heat, keeping them moist when
picked. Vegetables should be picked
when they are at their ripest, this gives
them the best taste possible when
canned or frozen.

If vegetables must be stored before
canning or freezing, stack them loosely
in the refrigerator, or spread them out in
a cool, dry, well ventilated place.

Dipping them in ice water then
refrigerating helps retain quality, flavor
and vitamin C in vegetables such as
asparagus and unshelled peas. Shelled
or cut vegetables should never be
stored, but should be canned or frozen
immediately.

To avoid loss of flavor and quality and to
protect the vitamin content of
vegetables to be frozen, blanch them in
boiling water. Nutrition values are
maintained at the highest quality when:

¯The time the vegetables is in the
boiling water is as short a time as
possible

¯Vegetables are chilled rapidly and
removed from cold water speedily

¯The water is quickly brought to a boil
Blanching in boiling water requires one
gallon of water per pound of vegetable,
except leafy green vegetables they
required 2 gallons per pound.

After water boils, immerse vegetables
in a basket, or mesh bag and cover the
pan. Start your blanching time as soon
as the water starts boiling again.

Immediately cool in pans of ice water for
the same amount of time the vegetables
were blanched, keeping water ice cold.
Drain thoroughly as any remaining water
will turn into ice crystals when frozen,
ruining the vegetables.

Use your favorite method of packaging
for freezing and enjoy fresh tasting
vegetables all year long!

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