Quote:
Originally Posted by Curly
Good point! What am I going to with it all?!  |
We canned tomatoes and pickles. The rest of the produce (corn, bell pepper, squash, zucchini, okra, bean and peas, brussel sprouts, turnip, mustard greens, peanuts, pecans, blueberries) was frozen. To me, freezing is easier, especially if you have the space. When you decide on packaging, think about serving sizes (and the size of your cooking pots). We used pint plastic containers for most things. One container usually served 2 people, depending on the contents.
Have you visited the local greenhouse or farmer's market? You can probably get some good hints about the local growing season.
Dreamer