Re: Freezing Garden Veggies
Posted: Sat Jun 23, 2012 7:18 am
I think I remember reading where you can add salt if you are not pressure canning to help combat botulism. I may be wrong.duckchur1 wrote:I have been canning a lot this year. I have also been freezing. I found a great website called http://www.pickyourown.org It has everything that you need to know about putting up vegetables. I have done all mine the way that they have suggested and it has worked out great. Get you a pressure canner ($65 at Walmart).
I canned my green beans in quart Mason jars. What I like is that if I buy 2 cans of good green beans from the store it costs me $2. If my jars last for 8 years, I have invested $0.13 for the same amount of green beans and I know exactly what I am eating as far as chemicals go.
Another thing that I will mention, at that website, they recommend 1 tablespoon of salt in each jar. Way too salty. I do not add salt whenever I can. Add it when you cook.
You're right about knowing where it came from. Ain't nothing like eating something that the Good Lord and hard work gave you.