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Does anybody else do their canning in shifts?

8 years ago

I want to make zucchini relish but I find myself running out of time, so I am doing my work in shifts of perhaps one part of the relish at a time and freezing. Can't do it all at one time any more. Anybody else have that problem? For instance, I have grated my zucchini and put in the freezer. I am going to handle the red and green peppers,cutting into small pieces, today and then another time handle the onions, and then make the syrup, etc. Thanks for any hints. It has been awhile. Barb

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Comments (3)

beesneeds
8 years ago
I've prepped up tomatoes into a gallon pitcher and stashed it in the fridge overnight for canning the next day. I have pitted cherries or cleaned other berries and stowed them in the fridge for next day canning. I've also done shredded zukes and vacuum sealed them in quart jars in the fridge to keep them on hold for dehydrating- haven't done that for canning though.

This year is the first year I've had freezer availability for helping along with the canning process. I've always done it fridge- often with vacuum sealing in quart jars to help it along. But this year I'm peeling my tomatoes with freezing, and pulling out a gallon at a time for canning up.
annie1992
8 years ago
I do use the freezer to keep fruit and berries in season and then make jam in the winter, a jam pot is so much friendlier in the winter in Michigan, when it's snowing and blowing, than in August when it's hot and humid! I've also been known to prep all the vegetables for something like salsa one day, and can it the next, but I've never tried to freeze individual ingredients. I even have a pear preserves recipe from Readinglady that takes 3 days, calling for a "rest" in between steps!

Annie
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