Canning and Freezing Foods

 Summer is a great time to get fresh fruits and vegetables from the farmers market.  Growing your own garden also provides a lot of fresh produce that you want to preserve for the winter months.  Canning and freezing is a great way to preserve the fresh fruits and veggies from the summer to use during the winter months.

Canning

Canning food has been around for centuries. Home canning is a great way to preserve the taste of your favorite local produce year round.  Canning and food safety has changed since 1998, so you will want to check the latest resources and canning recipes to make sure you are canning the fruits and veggies safely. The trusted resources for canning recipes come from the USDA Complete Guide to Home Canning, 2015 revision, the National Center for Home Food Preservation, and Ball Blue Book Guide to Preserving. 

 

The University of Maryland Extension offers workshops and free advice about canning. Canning with friends and family is a great way to socialize, and preserve food that you can enjoy later on in the year.     

Some of the popular fruits and vegetables to can during the summer include:  corn, green beans, tomatoes, apples, grapes, and peaches.

Freezing

Freezing is another way that you can preserve fresh fruits and veggies.  Different fruits and vegetables will require a special preparation method to keep their high nutritional value.

Below are links for food preservation workshops offered in Maryland, as well as how to freeze different types of produce. It is important to note that freezing food does not kill bacteria. If something goes into the freezer contaminated, it is likely to come out of the freezer contaminated too.

For more information about food preservation:

http://extension.umd.edu/foodpreservation

http://nchfp.uga.edu/how/gen_freeze.html

http://nchfp.uga.edu/publications/uga/FreezingPreparedFoods.pdf

Fruits and veggies that are great to freeze are:  berries, peaches, apples, asparagus, corn, broccoli,  and peppers.  

Preserving Foods by Freezing

Do you ever have a hard time finding something quick and easy to make for dinner?  Freezing foods can save you time and money.  Prepare dishes such as lasagna, soups or casseroles when you have time. Freeze the meal in small portions so you can reheat what you need - a real time-saver during those busy times.

Do you buy more food than you need and end up throwing food away? Freezing foods can also help you cut down on food waste. Use only what you need and freeze the rest! Chicken and other meats cost less per pound when purchased in bulk. Take advantage of sales at the grocery store on meats and other products and buy extra. Take them home and freeze in smaller portions for later.

 Some foods freeze better than others. Foods may turn mushy, watery, soggy or tough when frozen. For a full list of foods which do not freeze well visit the National Center for Home Food Preservation. Spices, onion and seasonings may change their flavor when frozen. Add seasonings after reheating foods. 

Foods which freeze well include meats, poultry and fish. You can also freeze breads, muffins and other grain products – so take advantage of those 2-for-1 sales! Most vegetables need to be blanched before freezing.  For more information on blanching vegetables, visit the National Center for Home Food Preservation.   

Important Tip: Always defrost foods in the refrigerator, never on the counter. For more information about freezing and food safety, please visit the Food Safety and Inspection Service, USDA.

For more information about canning and other food preservation methods contact the University of Maryland Extension.