I assume properly canned soups are good. And I have read that tomatoes are better using a pressure canner.

But when I have read about corn, many people suggest freezing is better. It seems that way for many vegetables.

Other than soups and tomatoes...what do you feel are good candidates for pressure canning --- something that can be preserved and still have good taste and quality.

Hopefully you understand what I am driving at.

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.

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

"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....)

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

Dave

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

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

Pickling is a different subject :-)

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.