I agree, tomatoes are better canned, corn is better frozen.

Green beans are much better canned than frozen, so is okra, but I pickle the okra, unless I'm using it in soup.

I can okra, beans, and tomatoes together for soup.

I don't know. Bought one in 2009. Never took it out of the box. Seemed like a good idea at the time. Too chicken to try it -- I remember the good old days when they exploded all over the kitchen. I know they're better now, but I'm still scared!

It is a matter of personal taste. Some prefer canned vegetables and meats over frozen, some just the opposite. Pressure canning of course since that is required for all meats and vegetables plus many mixed recipes.

You have to try both, store-bought for testing, and determine which you prefer. Tomatoes - its is basically your choice to PC or BWB.

What isn't up for debate is that canned goods store (and retain their quality) much longer than frozen foods. They also survive long power outages which many of us are prone to.

In out house pressure canning will win over freezing for most anything except a few cuts of meat and corn left on the cob.

Dave

Oh, Dave..........
Typos are just the BEST some times....

"In out house pressure canning will win over freezing for most anything except a few cuts of meat and corn left on the cob."

In the OUT House? Really?

GRIN!!!

Deanna (still giggling....)

In the OUT House? Really?

ROFL - sure Deanna we do all our canning in the OUT house. Doesn't everyone? It's all in the ambience. :)

Dave

OK, enough silliness.

Over the years, we have determined the following:

Pressure Canned:
green beans
wax beans
dry beans (sometimes, mostly just rehydrated as needed)
carrots
asparagus
soups
meatless spaghetti sauce
stewing chicken or tough beef

Water Bath:
pickles
fruits and pie fillings
jam/jelly
tomatoes and plain sauce
salsa (Annie's, of course!)
applesauce
kraut

Frozen:
Corn (on or off the cob)
Berries
broccoli/cauliflower
greens
meat of all types
meat stocks (just faster for me and I use it fairly quickly. could be pressure canned too)
chopped onion, peppers, celery

Dehydrated:
apples
tomatoes, sometimes
onions
mushrooms
herbs (or just air dry depends on quantity and time available)

Cold Storage:
winter squash
apples
potatoes

There are any number of "specialty" recipes we use as well and they are processed as required in the recipe.
Ex: sweet and sour sauce, asian plum sauce, syrups, etc.

It really is personal preference. I would try a little of each and figure out what you like.
If you aren't crazy about a texture, turn it into something else (cream of whatever soup, fruit sauce, etc.)

Deanna

Thank you everyone for your input. And thank you Deanna and wertach....this is what I was looking for. It makes for a good start....

I have made jams, jellies and some pickled items, so maybe it is time to try out a chicken broth. I have a free range chicken in the freezer. One of them made a delicious and favorful roast on New Years. Time to pull out the pressure canner recipe booklet.

And maybe it is time to buy that dehydrater I have been admiring too.

I'm sitting here getting ready to can 5 qts of oxtail .

I prefer canning :
green / wax beans
any tomato product
Meat and stock

Pickling is a different subject :-)

I love pressure canning beans, meat stock, soups, specialty tomato sauces and potatoes.

Here is a link that might be useful: Little Homestead in the Village

My salsa with corn and black beans. It is DELICIOUS - and easy to pressure can.

Deanna, your experience with pressure canning, water bath canning, and freezing results is exactly the same as mine ... with one exception.

If you are using a low salt Harsch crock for making your pickles and kraut, it's better to pressure can them ... using a 'low acid vegetable' canning cycle.