Canning vs. freezing/vacuum sealing

Adb6283

So this summer I'd really like to stock up on things while items are in season and also store some things from my garden.  I'm trying to decide between canning and freezing/vacuum sealing.

What are your thoughts?

Here's what I've kind of come up with/am toying with:

Canning:
Pros - More eco-friendly since materials are reusable, doesn't take up space in the freezer, love the taste of canned veggies, easier to store
Cons - Higher start up costs - have to get pressure cooker and all of the jars/lids, etc, can't be used for meat as well, usually better to do in larger batches

Vacuum Sealing:
Pros - Faster for a lot of stuff we eat since you cook and then freeze, can be used for meats as well, can do small batches
Cons - Uses plastic bags, requires purchase of vacuum sealer and bags, some veggies don't hold up well to freezing for our taste preferences

Mrs.A&J

I think some things lend themselves better to one over the other, I plan to do some of each this summer. I actually prefer freezing to canning for most fresh veggies, like corn or beans, I think they taste fresher. But tomatoes I'll make into pasta sauce, ketchup, etc. and can them.

*speedracer*

Mrs.A&J:

I think some things lend themselves better to one over the other, I plan to do some of each this summer. I actually prefer freezing to canning for most fresh veggies, like corn or beans, I think they taste fresher. But tomatoes I'll make into pasta sauce, ketchup, etc. and can them.

this.  

uncannycanuck

I only do hot water bath canning. My start ups were near zero, as an aunt was getting rid of her canner and gave it to me. I don't like canned veggies, and I don't like canned meat (which can be done with a pressure canner - my mom does chicken and fish). I like jam, jelly, and fruit for canning, and don't need to pressure can those.

I will freeze veggies, but don't have or want a vacuum sealer. I do fine with reused plastic containers and a few ziplocs.

hollyfp

Mrs.A&J:

I think some things lend themselves better to one over the other, I plan to do some of each this summer. I actually prefer freezing to canning for most fresh veggies, like corn or beans, I think they taste fresher. But tomatoes I'll make into pasta sauce, ketchup, etc. and can them.

Same here. 

SuperGreen

Mrs.A&J:

I think some things lend themselves better to one over the other, I plan to do some of each this summer. I actually prefer freezing to canning for most fresh veggies, like corn or beans, I think they taste fresher. But tomatoes I'll make into pasta sauce, ketchup, etc. and can them.

Same here.  We have a water bath canner and a FoodSaver, we'll be using both.  We'll can jellies, jams, pasta sauces, and diced tomatoes (we use TONS of canned tomatoes!).  We'll freeze fresh veggies, beans, and bread.

mominatrix

just as an FYI - Food Saver bags are re-useable.

SuperGreen

mominatrix:

just as an FYI - Food Saver bags are re-useable.

And BPA free!

juno

I'm not sure what you mean by "as well," but canning can be used for meat as long as you have the pressure cooker.  My Ball Complete Book of Home Preserving has a whole chapter on canning meat (plain meat, soups, stews, chili, sauces). 

But if you just don't like the taste of canned meat (it doesn't come out "as well"), then nevermind (I'm a life-long veggie, so canned meat is a mystery to me).

I don't generally freeze because I can't justify buying a freezer for just two of us.  The $80 canner was a lot cheaper than buying/running an extra freezer.  We don't have any room to spare for bulk goods in our regular freezer.