Corey123
Washing Up
Freezing your meats, fruits and veggies in your home freezer, to me, is a much more safer method of long-term storage than canning. I prefer THIS method over bothersome and time-consuming canning.
With canning, everything the prepared food touches has to be clinically sterilized. Inside and out. That is, everything must be boiled in water at a temperature of 212 degrees to kill bacteria and germs! The Mason jars, lids, rims, utensils, EVERYTHING. Then you must let them cool in a draft-free place away from insects, dust and other impurities which might otherwise
contaminate the jars and lids.
Then after the food is placed in the jars and sealed, the jars of food themselves must also be placed and submerged in water inside a large canning pot or pressure canner, brought to the boiling point and allowed to simmer for a specified amount of time until the lids are slightly dented inward, giving the indication that the jars of food are properly sealed and are then safe to keep on the in the cupboard after being allowed to cool down.
But look at all the trouble it takes to get there! And if the slightest thing should go wrong, you could end up with spoiled food and botulism!
With freezing, all you have to do is merely blanch your fruits and veggies. And along with your meats, you just need a good quality vacuum bag sealer to keep damaging air out and you can keep foods in your freezer almost indefinitely!!
As long as your freezer is able hold and maintain true 0-degree cold, you'll never have to worry abouut food spoilage. Ever!!
This method, to me, makes the most sense out of the two. I used to can foods years ago, especially homemade Boston baked beans, but freezing them is far more faster and safer, I think.
~Corey123.
With canning, everything the prepared food touches has to be clinically sterilized. Inside and out. That is, everything must be boiled in water at a temperature of 212 degrees to kill bacteria and germs! The Mason jars, lids, rims, utensils, EVERYTHING. Then you must let them cool in a draft-free place away from insects, dust and other impurities which might otherwise
contaminate the jars and lids.
Then after the food is placed in the jars and sealed, the jars of food themselves must also be placed and submerged in water inside a large canning pot or pressure canner, brought to the boiling point and allowed to simmer for a specified amount of time until the lids are slightly dented inward, giving the indication that the jars of food are properly sealed and are then safe to keep on the in the cupboard after being allowed to cool down.
But look at all the trouble it takes to get there! And if the slightest thing should go wrong, you could end up with spoiled food and botulism!
With freezing, all you have to do is merely blanch your fruits and veggies. And along with your meats, you just need a good quality vacuum bag sealer to keep damaging air out and you can keep foods in your freezer almost indefinitely!!
As long as your freezer is able hold and maintain true 0-degree cold, you'll never have to worry abouut food spoilage. Ever!!
This method, to me, makes the most sense out of the two. I used to can foods years ago, especially homemade Boston baked beans, but freezing them is far more faster and safer, I think.
~Corey123.