Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Gardening
How do you put up produce
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Susie David" data-source="post: 675917" data-attributes="member: 1744"><p>Sounds like you have a handle on it. I don't use vaccuum bags just freezer bags, works well enough for us.</p><p>Did alot of canning last year, took a master food preserver course to make sure that I was doing it right these past years. With the number of freezers we have I don't think that I'll be canning as much this fall.</p><p>The key to long term freezing is to get the product as cold as you can as fast as you can. -10 degrees will keep your veggies and beef for so long that you'll forget that it's in the back of the freezer.</p><p>Blanching stops the enzime action that turns the food color dark, be sure to cool in ice water immediately after blanching. The U 0f Georgia puts out some good publications on food preserving and safety.</p><p>Dave Mc</p></blockquote><p></p>
[QUOTE="Susie David, post: 675917, member: 1744"] Sounds like you have a handle on it. I don't use vaccuum bags just freezer bags, works well enough for us. Did alot of canning last year, took a master food preserver course to make sure that I was doing it right these past years. With the number of freezers we have I don't think that I'll be canning as much this fall. The key to long term freezing is to get the product as cold as you can as fast as you can. -10 degrees will keep your veggies and beef for so long that you'll forget that it's in the back of the freezer. Blanching stops the enzime action that turns the food color dark, be sure to cool in ice water immediately after blanching. The U 0f Georgia puts out some good publications on food preserving and safety. Dave Mc [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Gardening
How do you put up produce
Top