| VEGETABLE PRESERVATION |
This Page Provides Tips and Suggestions on How to Preserve Your Garden Vegetables for Future Use
Three Basic methods are Freezing, Canning and Drying
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Freezing Vegetables
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| Shucking the corn harvest |
Saving a few ears to eat fresh |
Steam blanching |
Vacuum sealing
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Corn may be frozen to preserve it. Corn ears should be harvested at their peak, cleaned of husks and silk, and steam blanched for about 3 minutes.
Corn shall then be removed from the steam, dried and cooled, then packed in appropriate freezer bags using a Food Saver vacuum sealer.
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| Green Beans vacuum packed |
Sugar Snap or regular Peas |
Freezing Cauliflower |
Freezing Broccoli |
Many other vegetables can be frozen using a similar process to that of corn. Steam blanching time varies .
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Canning Fruits and Vegetables
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| Canning Pot |
Processing Canned Goods |
Canned Goods Cooling
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Pickles |
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Tomato Sauce Cooking
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Tomato Sauce Blending
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Tomato Sauce Straining
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Tomato Sauce Canning
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Tomato Sauce is easy to make and can. A basic sauce with tomatoes only can be made, then other ingredients added later to make a variety
of tomato based sauces and soups. Spaghetti Sauce and Tomato soup are two favorites.
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