When looking into adding a canning/freezing
section to our website- I discovered this wonderful website! It covers the basics for the beginners (which
I am) and gives great detail in preserving our summer bounty! This is a really easy site to navigate
and find recipes to try with all of your farm fresh produce that is picked at the peak of the season!!! I am looking
forward to learning the tricks of the trade while preserving all of summer's goodness to enjoy this winter!!
If you have any tricks of the trade and would like to share them, please feel free to email me at email@example.com
I would love to create a "Paul Mazza's Farm Family Canning & Recipe Collection" for
all of our customers to view and use!
Another website that has a lot of information on all
types of preserving This site requires you to select and then you scroll down to the information that was requested.
This site has a lot of information for the beginner and you can purchase supplies as well. ( I
have never order supplies here).
If you are looking to get canning supplies at a great discount- at the end
of each season (fall time) you can pick up canning supplies at reduced prices for the following season.
A fun activity to include your children in-is making
freezer jam!! This is a very simple recipe and the younger children can be involved! I know
my girls are so very proud when we make this. They do all of the steps with the exception of boiling the water.
In the winter months when they want jam on their toast, they prefer the freezer jam that they made. I found
they are more apt to eat foods that they are involved in making.
Jam with powdered pectin
2 cups crushed strawberries
or blackberries (about 1 quart berries)
4 cups sugar
package powdered pectin
1 cup water
About 5 or 6 half-pint jars
To prepare fruit. Sort and wash fully ripe
berries. Drain. Remove caps and stem; crush berries.
To make jam. Place
prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 20 minutes, stirring occasionally. Dissolve
pectin in water and boil for 1 minute. Add pectin solution to berry-and-sugar mixture; stir for 2 minutes.
Pour jam into freezer containers or canning jars, leaving ½ inch headspace at the top. Close covers
on containers and let stand at room temperature for 24 hours.
Store uncooked jams in refrigerator or freezer. They can be held up to 3 weeks in the refrigerator or up to a year in a freezer.
Once a container is opened, jam should be stored in the refrigerator and used within a few days. If kept at room temperature
they will mold or ferment in a short time.
To Freeze Berries- Do not wash (wash them prior to use) make a single layer on a cookie sheet, and freeze (at least 2 hours)
then transfer the berries to some sort of freezer container or bag. To Freeze Vegetables- Many vegetables you will need to blanch, and I will refer to my Canning/Freezing book for the specific
times for blanching. Some vegetables you do not need to blanch, like peppers. I will dice up any leftover peppers and freeze
them (for a future sauce or stir fry). If I have any leftover zucchini, I will make some zucchini boats (filled with spaghetti
meat sauce and cheese) and freeze them to enjoy this winter. Then all you have to do is take them out and bake it, and
dinner is done! (Just make sure you freeze in a pan that you can bake in) It is more work upfront, but on a busy
week night it is healthier, and cheaper than any fast food restaurant!! There are endless ways of saving money
when freezing/canning farm fresh fruits and vegetables. It is a great way to eat locally year round!!
Paul Mazza's Fruit and
Vegetables 182 River Road, Essex, VT 05452