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Freezing and Canning Question

Posted by GeneTheNewGuy Oklahoma (My Page) on
Fri, Jul 6, 12 at 23:40

Hello, I am new here, this is my first posting,

I recently got a water bath canner and a pressure canner. The waterbath canner is new. My pressure canner is a Presto #7, I had it checked last week at the OSU county extension office, they said it was safe to use, in good condition. I am right now learning to use them, I am very new at this. I have a chest freezer.

I want to freeze and can. My parents, grandparents, old aunts, etc, are all long gone. When I was a kid the all canned everything. However I never really learned it and it's been many years since they were alive.

A specific question I want to ask is, if I get, and I am sure I will, things that I can't can now, due to time constraints, can I freeze for the time being? Specifically I am getting extra peaches, cherries, strawberries, tomatoes, etc, right now but no time to can them, can I freeze or refrigerate them for awhile until I can can them?

Thanks in advance to all who will be putting up with a new rookie who is pretty much ignorant but wanting to learn.

Follow-Up Postings:

RE: Freezing and Canning Question

Hi Gene and welcome. Yeah most things can be frozen and then canned later. The only issue is that the freezing will change the texture of the food - make it much softer. How much an issue that is all depends on how you'll use the food later.

But all the foods you list freeze well and many of us do just that - freeze now and then can later.

The best place to start leaning about all the info you'll need later is NCHFP (National Center for Home Food Preservation) online. All the basic how-to info. And pick up a copy of the Ball Blue Book - the basic canning bible.

And here too of course. :)


Here is a link that might be useful: NCHFP

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