The Joy of Keeping a Root Cellar by Jennifer Megyesi

Author:Jennifer Megyesi
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-02-07T05:00:00+00:00

When Not to Use Canning to Preserve Your Food

Some foods don’t do well at all being canned. They turn mushy or have an off color after becoming subjected to the heat. In general, I choose canning for fruits other than berries (unless you’re making them into jellies and jams), tomato products, and pickled foods, from eggs to dilly beans. Any of the cole crops or brassicas (broccoli, brussels sprouts, cabbage, cauliflower, and kohlrabi) unless they’re being pickled, are bland when canned and become grayish; eggplant isn’t good canned unless you’re making it into caponata relish; celery, celeriac, turnips, parsnips, and rutabagas fare much better in the root cellar whole and used fresh. Patty pan squash, summer squash, and zucchini do better frozen unless you’re making them into pickles.

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