Question
NEED INFORMATION ON FREEEZING VEGETABLES, LIKE HOW LONG THE WILL KEEP VRS. CANNING. ALSO SHOULD THEY BE COMPLETLY COOKED BEFORE FREEZING. IS THERE A GREAT DEAL OF DIFFERENCE IN PRESERVING VEGETABLES FROZEN OR CANNED.

Answer
Of the two options, canning is preferable for two reasons.  First, the food maintains its flavor much better than when freezing; secondly, canned food can be kept up to 18 months without losing any quality, whereas frozen foods can only be kept up to 6 months before the quality declines.

Another downside to freezing is the potential for power failure.  Should you lose electrical power to your home for more than a few hours, the food will be ruined.  This is not an issue with canning.

Certainly, freezing is a much easier process.  You can freeze vegetables without having to first cook them.  Canning requires water processing or pressure processing, depending on the acidity of the food.  Water cooking is used primarily for high acid foods such as tomatoes, sauce, salsa, and jams.  All other vegetables and fruits require pressure canning because this process raises the heat to over 250 degrees as opposed to the 212 degree temperatue when using water.  The higher temperatures are required to kill off any bacteria still present in low-acid foods.

The equipment and time needed for canning is the primary reason it is not as popular as it should be.  I personally can tomatoes and sauces, so the water process works for me.  However, if you want to can beans, beets, corn, and other low-acid vegetables, a good pressure pot will cost you well over $100.00.

The choice is definitely yours.  Hopefully, this gave you a better idea of the advantages of each process.

Have a good weekend.

Regards,

Mike