"Summertime, and the living is easy," sang Janis Joplin (1943-1970). She obviously was not a gardener.
I started a vegetable garden as a hobby and to provide the freshest possible food for me to eat, but as I look at the pecks of fresh-picked veggies sitting on my kitchen table and counter I am in a quandary about what to do with them. Should I preserve them for future use by the old-fashioned method of canning, or should I use a newer form and freeze them? Green beans, crookneck squash, zucchini, corn, carrots, beets, and four different colors of tomatoes are awaiting my decision.
My foremothers canned, so who am I to break tradition? They've been doing it since a French chef named Francois Appert invented the canning process in 1809. I wonder if any of my ancestors ever got sick or died from botulism, as "the process proved moderately successful," ("Canning," Columbia 1143). Freezing seems to be my safer choice, I'd only have to worry about the nasty little microorganisms that could grow if I don't cook the food quickly after removing it from the freezer.
There is the problem of storage, though. My freezer is but a small one on the side of my refrigerator. If I can, I can put the jars anywhere, and those four colors of tomatoes would look pretty sitting on the pantry shelf.
Canning would provide me with Christmas presents, I could put a piece of gingham on the lids and give everybody I know something "homemade." This would save me time and money, for I wouldn't have to do as much shopping for the Holidays. I could keep some in my car to avoid the embarrassment of empty hands in case a co-worker or such unexpectedly gives me something.
Freezing would be faster and easier than canning, I'd only have to blanch the vegetables for a few minutes and then give them an ice bath before putting them into whatever container and tossing them in the freezer. I could cook them as I desire in the Winter when the weather is cooler. With canning I'd have to pour boiling water into the jar with the veggies, make sure the lid is on tight, place the jars into the pot and cover with water, and pressure cook for up to 85 minutes, depending on the vegetable. I wonder how many jars the pot will hold at one time? My goodness, this could take days!
I must also consider the expense. If I can, 12 quart-sized Mason jars and lids cost $9.52; I estimate I'm going to need about a hundred of them. I can re-use the jars for years to come, so long as they aren't chipped or cracked. I'd have to buy a pressure cooker, too. Freezing appears to be much cheaper, for 40 ZIPLOC freezer bags only cost $2.65; I can also use my Tupperware that's collecting dust in the hall closet. Cheap, yeah, that's me! But wait, The Ohio State University Extension Factsheet says, "Freezing costs more than canning or drying," (1). I can only guess this refers to the electricity required. And come to think of it, my freezer is old: a couple of months ago it broke down, and I had to throw its thawed contents out before the repairman came and charged me $37.50 to use a blow-dryer to melt some ice that was blocking something. Will I need to buy a new freezer to house my veggies?
This is all too much to consider; I think I need a nap. So, what do I do with all these vegetables in my kitchen? I don't think I want to spend the time or money by either canning or freezing them. I think I'll simply bless my friends with this bounty and hope they are better prepared.