How did your garden grow this year? Do you have more than enough vegetables to give away to family and friends? Consider canning or freezing the extras!
The goal is to preserve as much of the nutritive value of the food as possible. The potential advantages of preserving your vegetables are lost when you start with poor quality foods.
For best results:
- Examine vegetables carefully. They should be mature but not over ripe.
- Fresh freezes better. Preserve vegetables within six to 12 hours from the time you picked them, the sooner the better.
- Dispose of diseased or moldy vegetables. Trim away small discolored areas from food before preserving.
Canning and preserving your own food is a great way to save money and ensure that your family consumes healthy, preservative-free foods.
By Cynthia Barsun, Guest Author