Canning was used to preserve foods before freezers became a standard fixture in every household. Many people still believe that it is the most effective method of conserving food as it retains the nutritional value of the food.
But now, many other elements also factor in when measuring the efficiency of both preservation methods. These include time, taste, texture, consistency, and spoilage of food, to name a few.
Canning and freezing both have their pros and cons, and if you are wondering which process is more viable, let’s find out.
Pros And Cons Of Canning
If you want to take advantage of this season’s harvest through canning, you need to know the pros and cons of this method:
Protects From Decay
Canning has potential effects on the moisture and pH level of your food. It alters the level of these factors to protect the food from bacteria and molds. Moreover, when these foods are placed in glass jars, the food is protected from further decay.
Besides, you can also use store bought preserver and pectins, (like these from Mrs. Wages) to maintain the color and flavor of your jams and jellies.
Canned goods requires no extra energy to store, so you do not need to buy additional equipment or appliances. You can easily store the canned goods in the pantry.
It is relatively easy to store canned products than whole fruits and vegetables. Simply place the canned jars on the shelf or stack them on top of each other if you are short on space.
Canning takes a lot of time as it involves several steps and processes and adequate preparation. Also, the time spent canning depends on the type of food being preserved.
If canning is not done right, it can spoil the food you are trying to preserve. Improper sealing of jars, insufficient processing time, and the risk of botulinum contamination can be dangerous to your health.
Pros And Cons Of Freezing
Are you thinking about freezing your fresh produce? Here are several reasons why you should or shouldn’t use this method:
Easy To Do
Anybody can freeze anything as it is easier to learn than canning, and it requires less time and effort. All you need to do is appropriately package the food and place it in your freezer for the recommended time.
Freezing food does not require you to use dangerous equipment or processes like boiling that increases the risk of an accident.
Long Shelf Life
The low temperature of the freezer saves your food from the growth of bacteria that might spoil your food.
Freezing uses a significant amount of electricity and you have to leave the freezer running 24/7 to keep the food safe. If you are conscious about your carbon footprint, freezing might not be the option for you.
Changes The Texture Of Food
Freezing can cause the formation of ice crystals on fruits and vegetables, which breaks down their skin resulting in loss of texture.
If not packaged correctly your food might get freezer burnt. Oxidation occurs and replaces moisture in the food which changes the taste and overall texture as well.
Which Is Better?
We can establish that both canning and freezing offer unique benefits when it comes to preserving food. Instead of going for a particular method, you can incorporate both of them to enjoy your produce all year-round.
As long as you have a reliable home canning guide to help you, canning can be just as easy as putting the food in the freezer. For more help with canning, count on Mrs. Wages® to help you. Visit the website for everything you need to know and buy to preserve food like a pro!