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If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, ...
Question
food-preservation
#2: Post edited
by
ArtOfCode
·
2020-06-09T19:20:08Z (over 4 years ago)
#1: Initial revision
by
Zerotime
·
2020-06-09T17:37:08Z (over 4 years ago)
If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, I saw that home canning, apparently, is easier as it can be done right after cooking and food is preserved longer while loosing less taste. What are the advantages of home canning compared to freezing food? In what situations is one method better than the other? Is meat suitable to be home canned?