What is worth it?! Canning vs. Freezing
I am just starting out with the whole "preserving the harvest" thing. My mother canned lots and lots of things, and only froze fresh corn. My mother in law canned with her mother on a wood burning stove until the late 80's and now loathes the chore and says to just freeze/buy everything.
Please share what I should freeze vs. what I should can. Some things are just nasty after they've been frozen but other things work for me just fine. Last year, I had good luck freezing butternut squash and pumpkin purees, zucchini, and applesauce. This year I plan on canning jams and chow chow, (and whatever else suits my fancy to try).