Canning veggies........

[1911A]

Natv - I know what you mean about that possibility, on the other hand we used frozen zucinni bags to cool off on a really hot day when the air conditioner was on the fritz and it was a life saver at 9 months preggo!! (by the way, all of the sudden I can't seem to spell zucini...I digress..)

Back to the freezer vacuum seal question. When freezing any veggie or strawberries, I always use a straw on the corner of the baggie and suck out as much air as I can before totally closing. That seems to really help, actually.

Well those vac machines didn't exist for a good while and yes, been there done that, sucked the air out of bag to get that effect

that is what I meant. my Mother thought of it, before the machines were on the market. she just did it. it worked.


once the machines were invented she thought, I should spend money on this?

Those vacuum machines I saw can run between 50.00 and 300.00. I asked people who blog on them and it seems there is not much difference between them. I am getting one because other than just zipping the bag shut the seal the baggie with a heat seal. Good luck!

Walmart sells the bag-rolls for a decent price.

The trick is to make sure there's plenty of bag, after you fill it, to put into the vacuumer/sealer slot or it doesn't work.  You'll end up with extra on the end - seems wasteful - but it can't be helped.

[mary51802]

Natv - I know what you mean about that possibility, on the other hand we used frozen zucinni bags to cool off on a really hot day when the air conditioner was on the fritz and it was a life saver at 9 months preggo!! (by the way, all of the sudden I can't seem to spell zucini...I digress..)

Back to the freezer vacuum seal question. When freezing any veggie or strawberries, I always use a straw on the corner of the baggie and suck out as much air as I can before totally closing. That seems to really help, actually.

Well those vac machines didn't exist for a good while and yes, been there done that, sucked the air out of bag to get that effect

that is what I meant. my Mother thought of it, before the machines were on the market. she just did it. it worked.


once the machines were invented she thought, I should spend money on this?

Those vacuum machines I saw can run between 50.00 and 300.00. I asked people who blog on them and it seems there is not much difference between them. I am getting one because other than just zipping the bag shut the seal the baggie with a heat seal. Good luck!

Walmart sells the bag-rolls for a decent price.

The trick is to make sure there's plenty of bag, after you fill it, to put into the vacuumer/sealer slot or it doesn't work.  You'll end up with extra on the end - seems wasteful - but it can't be helped.

Yeah that is where I saw them. The 50.00 was stilla name brand though. Thanks for the advice on the bags. I would still use them compared to baggies as they do not seal 100%.

[Dazey Mae]

What else do people can in this area?

[mary51802]

I stew and have canned tomatoes but I am going to try the bag method. I have also done peaches, squash, and pumkin for pies.

Does anyone know if you need to let the veggies cool before bagging them?

[rsmith]

Do you think using salt in the canning process makes that much of a difference in the taste?

I appreciate your feedback.

Thanks,
Lyn

I think so.  Just like cooking with salt as opposed to applying it once you get to the table.  You use much less salt in the cooking to get the same effect.  Unless a person already has blood pressure, or kidney problems, there is nothing wrong with salt in moderation.  We always can by the directions. 

[wilsonmusic]

I know when we freeze our broccoli, we blanch it in boiling water for just a few minutes and then immediately put it in an ice water bath to stop the cooking. Then, we bag it and in the freezer it goes. Had a great crop this year. Planted 76 plants that I started from seed in February, so we will be eating broccoli all winter!!

[natvrabit]

I know when we freeze our broccoli, we blanch it in boiling water for just a few minutes and then immediately put it in an ice water bath to stop the cooking. Then, we bag it and in the freezer it goes. Had a great crop this year. Planted 76 plants that I started from seed in February, so we will be eating broccoli all winter!!

I too let the veggies cool off before bagging.
Home grown broccoli is so tender, tasty, yummy. One question,however. How do you keep the green "protein" creatures out, without using chemicals I mean?

[seitaer]

Do you think using salt in the canning process makes that much of a difference in the taste?

I appreciate your feedback.

Thanks,
Lyn

I think so.  Just like cooking with salt as opposed to applying it once you get to the table.  You use much less salt in the cooking to get the same effect.  Unless a person already has blood pressure, or kidney problems, there is nothing wrong with salt in moderation.  We always can by the directions. 

Adding salt during cooking and after does not have the same affect.  You can use much less salt by applying it at the table for the same affect.

[mary51802]

I know when we freeze our broccoli, we blanch it in boiling water for just a few minutes and then immediately put it in an ice water bath to stop the cooking. Then, we bag it and in the freezer it goes. Had a great crop this year. Planted 76 plants that I started from seed in February, so we will be eating broccoli all winter!!

Thanks!! I am new to this vs canning. I did not try broccoli this year but will next. I have squash, green beans, peas, corn, and pumkin though. Cannot wait to try it.

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