CANNING AND FREEZING

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CANNING AND FREEZING

Putting food aside for the cold winter months used to be very necessary.  Today, we can enjoy fruits and vegetables of choice nearly all year long..we are so very fortunate.  We continue to look back at our Summer’s Harvest and remember the tastes and flavors of the seasons.  Canning and freezing vegetables from your garden…preserves those flavors, saves money, and definitely uses your “extras” from your garden…or even the great flavors from our farmers markets.

Here are a few “practical” hints and methods of preserving:
PREPARE:
WASH ALL FRUITS AND VEGETABLES WELL.
REMOVE SMALL SPOTS…injuries or bruising
~~~DO NOT FREEZE OR CAN “SPOILED” PRODUCTS

STERILIZE:
JARS—boil or place into boiling water for 4-5 minutes…drain and use.
Simple trick….place jars upside down in a small casserole dish, with 1 1/2 inches
of water on the bottom.  Place into microwave for 5 minutes…HOT …HANDLE
WITH CAUTION!  Remember NO metal in microwaves!
Before sterilizing all equipment and utensils…wash throughly…use the “Sanibel-wash” of your dishwasher if possible.

FREEZING:
The same methods apply for freezing.  All utensils are sterile before beginning.
Killing bacteria and safe preserving procedures are very necessary.

Most freezer foods–vegetables are somewhat cooked…after thawing and being prepared to eat.  High temperatures–boiling, steaming, etc., helps to insure food safety.
Always check..at least once a year…your temperature in your freezer area…it should read at 0 degrees F. or even colder.

Canned and frozen food should be stored no longer than 6-12 months…plan your meals to include your food you have worked so hard to “put away”!

REMEMBER:  Always use “good” canning and freezing methods to preserve any and all foods!
IF IT LOOKS BAD…IT MOST LIKELY IS BAD!

2017-09-06T16:28:38+00:00 Categories: Learning|