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From Mother Earth News
An excerpt:
My approach to putting up food is to think about how I like to eat each vegetable: I eat beets pickled or steamed; I like carrots raw and peas fresh or frozen; and corn is good fresh, canned or frozen. There is no sense in canning 30 pints of peas or mustard pickles if nobody eats them. That’s why I tend to lean toward techniques that bring out the best in each fruit or vegetable, as well as toward those that require the least effort. Why can carrots, apples or beets when they store so well in a root cellar? The same goes for spinach and broccoli, which taste much better when frozen. Most fruits and vegetables can be canned, as well as many kinds of meat, but for me, canning usually works best for soups, sauces and salsas.
Remainder of the article is here.
An excerpt:
My approach to putting up food is to think about how I like to eat each vegetable: I eat beets pickled or steamed; I like carrots raw and peas fresh or frozen; and corn is good fresh, canned or frozen. There is no sense in canning 30 pints of peas or mustard pickles if nobody eats them. That’s why I tend to lean toward techniques that bring out the best in each fruit or vegetable, as well as toward those that require the least effort. Why can carrots, apples or beets when they store so well in a root cellar? The same goes for spinach and broccoli, which taste much better when frozen. Most fruits and vegetables can be canned, as well as many kinds of meat, but for me, canning usually works best for soups, sauces and salsas.
Remainder of the article is here.
