How does the energy requirement for freezing compare to canning over a multi-year period?
Answer
Freezing demands constant low-energy input; canning demands a one-time high-energy spike
Freezing requires a constant, uninterrupted energy supply to maintain temperatures below 0°F, while canning requires a significant, one-time high-energy spike for heating the canner but zero ongoing energy cost.
#Videos
6 Food Preservation Projects – From Fresh Food to Shelf-Stable ...
Related Questions
What is the primary pathogen that dictates the need for pressure canning in low-acid foods?Which quality is freezing generally superior at retaining compared to canning?What is a major nutritional trade-off associated with the high heat required for traditional canning?What is the main advantage of dehydration as a preservation method for long-term storage?How does lactic acid fermentation uniquely contribute to nutritional value during preservation?How does the energy requirement for freezing compare to canning over a multi-year period?Which processing method is typically sufficient for preserving high-acid foods like many fruits?If the primary concern is texture and flavor retention for consumption within a year, which method is recommended?What is the consensus among preparedness advocates regarding reliance on a single food preservation method?What step is necessary before freezing some vegetables to prevent nutrient loss due to enzymatic action?