Planning for Canning

If you haven't finished planning for your spring planting, this is a good time to sit down and give some thought to it. What to plant...

Well, one consideration to make when sketching garden plans and ordering seeds is 'what should you can?' Canning, if you don't already know, is a great way to prepare and keep your house stocked with fresh fruit and vegetables throughout the barren winter and busy spring. Canning is relatively simple although a little labor intensive depending on what produce is being canned.

Having a fresh stock of sweet corn, beans, peas, beets, asparagus or even pre-made soup or salsa can really be nice in the midst of a sub-zero winter day. But the planning...

First and foremost, plant what you and your family like to eat. Secondly think of the nutritional value. Many people LOVE canned sweet corn but let's face it. The nutritional value of carrots or tomatoes, for the most part, far outweighs that of corn. So, as with life, it is a balance.

Some great produce to consider includes a few of the following:

• Tomatoes - Roma and paste varieties are the best for canning, preserving and making things like salsa.
• Corn - Usually a favorite around many tables.
• Beets - Not only are they nutritious, but their typically deep red flesh can help to liven up a winter day.
• Beans - Try to get the stringless, smaller varieties. They are easier to process.
• Peas - Another favorite, try to get a sweet variety. Peas are a great source of energy when feeding the cows or shoveling snow.
• Greens - Not every family likes greens but they are quite nutritious and typically easy to grow.
  
• Squash and pumpkin - The creative cook can do a lot of different things with canned pumpkin and squash. There is also the added benefit that these typically grow easily in a range of environments.
• Carrots - Perhaps not terribly exciting, canned carrots are packed with healthy goodness.
  

And, when possible, plant heirloom varieties that are known to thrive in your locale.

Happy Planning!!!

More information on canning can be found here, at the National Center for Home Food Preservation.