for the most part my mom cans tomato juice, cooked down and put in quart jars, some salsa too, pickles, but onions are stored fresh and are still being used right now in April, same thing with potatoes, squash, apples, cabbage, dry beans, carrots, all of those things look and taste as good as they did 6 months ago, without canning or freezing, she freezes things like straw berries, some cider also gets canned in to half gallon jars but it also gets fermented, add a packet of yeast and let it sit in the living room in a carboy, how easy is that?
alot of it is eaten fresh too.
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