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New Member
 
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Last Login: 10/27/2009 9:06:09 AM
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| I am more talking about staples such as corn, green beans and peas but anything really? How do you think you come out money wise and also food quality wise?
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Average Member
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Last Login: Today @ 6:17:56 PM
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| When you speak money wise...do you factor the cost of gas going to pick up your food and the time spent driving? Quality wise growing your own veggies...gives a person pride that one can't explain. However you also have to factor time, fertilizer and seed cost into it. We cream our corn and freeze. Peas we freeze too. But if you go without electricity for severals day are you prepaired to lose the items? We grow a lot, give away a lot and recycle what we can't use. Canning is a lost art down here, the stores are closer if you don't mind the drive. It all comes down to do you have time for one or the other and ever body has there on POV. But you can't put a $ on the food that you make with your own hands for your own family.
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Starting Member
Group: Forum Members
Last Login: 11/16/2009 7:11:34 PM
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| We try to freeze whenever possible because it generally takes less preparation time, and is generally less expensive than canning. We still can some vegetables that are simply much better canned, such as tomatoes and green beans. Is it worth it money wise? As a general rule I would say you are at least breaking even canning vegetables in quart jars. When you add in the safety and security factor, I'd say you come out ahead. I don't plan to stop canning.
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Junior Member
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Last Login: Yesterday @ 6:10:58 AM
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| I can tomatoes and tomato products, but freeze peas, corn, green beans, chard, and beets. I freeze them because their low acidity means that they need to be processed in a pressure cooker and I've never been impressed with the results. I also can grape juice, and some jams and jellies, though most of the jams we prefer as freezer types with their fresher flavor. It is a lot of work, but the quality cannot be compared.
Karen
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New Member
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Last Login: Yesterday @ 4:55:11 PM
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It's difficult to really say... except you know what is in the jar! ... that's the most important thing.
We raised and cared for the produce. If it be green beans, pumpkin, squash, kohlrabi, tomatoes, pickles, Apples/sauce ... I don't remember what else this year. Yes I used both cold water bath, and a pressure canner. I'd recommend getting the largest you can find. Well OK, not the 80qt pot for 1/2 gallon jars. That's a bit much!
We'd not canned in years, I did it by sunshine/moonshine... We got a 2 burner propane stove, I did it all out on the patio. Saved the house getting hot. Kept the mess outside. Tomatoes are the messiest. The kids helped, and had fun. Remembering to get enough lids every week, was the biggest pain.
Consider the shelf life of most canned goods is 2+ years, you're probably doing OK w/ it .
We have our stuff in our shelves. Freezing is OK, but you spend $$ every day burning electricity. Less work but more $$ ... IMHO.
The season is over now, we're just going to enjoy or "produce" all winter long! :)
JLH
JLH
Oldhaus Fibers & Rabbits
ARBA Registered Rabbitry
Giant, French,and Satin Angoras
American Fuzzy Lops
Flemish Giants
Mini Lops
in Amana, IA
www.oldhaus.net
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Starting Member
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Last Login: 11/12/2009 11:31:57 AM
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It has been several years since we canned, but my Wife and I started back up again so we had better control over what goes into our children's mouths. And at 25, 21, and 19, everything seems to go into their mouths.
We canned beans, peas, corm, carrots, cubed squash, pickles, and several types of jellies such as raspberry, grape, and quince.
I assisted but my task was to control the dehydrating while my Wife controlled the canning. So we shared resources as needed to get the job done. Our garden could not support all of the vegetables required, so we became very good friends with several local organic growers in the area. They were very supportive when they found out that we were actually going to use what we bought, this helped a lot as they provided lower prices for larger quantities. Many times they gave us everything they had left at the market stands so they did not have to carry it home. We were very thankful.
Vince
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New Member
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Last Login: Today @ 6:50:47 PM
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| We don't do a lot of canning. More freezing or dehydrating. Canning is good for making specialty items. You can make great jams, relishes, and pickles that are not available in stores. I really like a spicy relish made from peppers and it works great in beans. Cheers, Paul
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