The Basics of Freezers and Freezing Food

IS A FREEZER A LUXURY – Freezing versus Canning

Freezing

• Easy and fast

• Holds color, flavor and nutrients

• Suited to more foods than canning

• Safe and convenient

• Cost of freezer is an initial high cost, plus electricity to run
• Cost of materials for freezing food can be low especially plastic zip-loc are used versus rigid containers

• No additives required

• Freeze leftovers, extra baked goods, casseroles

• Take advantage of meat and vegetable specials and bulk buying, resulting in considerable cost saving

• Wild game storage (eg. ducks, geese, deer, caribou, moose, elk) are hunted in the fall. Freezing of this ensures a food supply for the rest of the year. Same goes for wild berries

Canning

• More technical knowledge

• Takes time

• Discoloration, alteration in flavor and nutrients can be lost if canning liquids not utilized in soups and or gravy

• Manitobans like our dill pickles and canned tomatoes, jellies and relishes

• Can be unsafe if proper processing/canning procedures aren’t followed

• Cost of initial canning equipment is costly, especially pressure cooker, but last a long time
• Jars and lids have to be replaced

• Canned goods require salt and/or sugar, vinegar which is especially important to avoid for individuals on special diets

• Not possible with canning

• Limited to mainly vegetables

• Meat would have to be pressure cooked and therefore is not usually recommended

Freezers can be very cost-saving as it allows bulk and special sales buying. Ensures storage of extra food to
maintain food source during storm days. Canned goods are costly to ship as you are paying for tin and liquid the product is stored in. Frozen products are usually just in light weight plastic type bags or containers. Store bought or home preserved frozen or canned produce are preserved using prime quality produce. A problem with buying fresh produce especially in northern communities is that the quality has deteriorated with long distance shipping. Just a few days in transit causes “fresh” produce to lose significant amounts of all important nutrients. What this means, is that frozen vegetables can be superior (especially in winter) to many of the fresh produce we buy as well as a great cost saving. Good comparisons are broccoli, cauliflower, green beans and strawberries.

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