Quote:
Originally Posted by BookishDreamer
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
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I think freezing is the way to go to start with -- re-using plastic containers in smaller portions would work well. My sister does a lot of canning and I will have to ask for a demonstration / tutorial next time I see her.
We have a monthly farmer's market here and there are a few fruit sellers. Berries grow well here in this part of Scotland and we get excellent strawberries.