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| Hello everyone,
I have been searching the internet for an answer to my question and have not found any information. Basically, can I (or should I be able to) pressure can vegetables that have started to sprout? I have a lot of carrots, beets, and potatoes that decided it was time to grow early due to the really warm weather up here in WI over the past month. I normally store these in my basement at around 40*F, but this year it has not gotten that cold. Anyway, about half of all my vegetables have started sprouting. So, I was just going to wash, peel and can. Any reason why this shouldn't work? Or any liquid ingredients that would make this better (vinegar, salt, etc.)? Thanks for any help you can offer, MT |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Wed, Jan 18, 12 at 16:53
| Sprouted vegetables (suitably cleaned and trimmed) are safe to eat and AFAIK are therefore safe to can. (I have no information to the contrary but some other forum member may have additional insights.) However, you would be canning a nutritionally and texturally inferior product. Only you know how you feel about that. If they're just now beginning to sprout, consider canning a time-sensitive issue and get them in the canner ASAP. Carol |
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| Personally we find it preferable to freeze them rather than can them. The quality is better when used. They do work ok when canned as soups however. Dave |
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| Thanks for the responses. I just noticed them sprouting this morning so I need to figure out what to do with them. Pressure canning was my first thought, but freezing could be an option. Just need to find room in the freezer. Any suggestions on the prep for freezing? Thank again. I'd hate to see 30lbs of vegetables go to waste! |
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| I would probably can the carrots and beets and par-bake the potatoes in some form you like (sliced, cubed, shredded, jojos, fries, etc.), then freeze. Just me. I sure wouldn't let them go to waste either! Deanna |
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