You could can them or you could freeze them. But be aware, even with canning and freezing that your product won't be sealed for all time and eternity. You're still on the clock, so to speak, to get your food eaten. A good rule of thumb is six months for frozen food and a year for canned. You can go longer for both, but past that time and the quality begins to suffer.

For canning, I would get myself the Blue Ball Book of Canning (can be had at any discount store this time of year for under $10) or go to my local county extension office for updated canning info. I can't tell you how important this is. Canning safety has changed and old canning books should be considered hazardous unless they have been checked out against the new guidelines. I once borrowed a canning book from the library that was unsafe and I told the librarian about it and she still put it back on the shelf! Please -- be safe rather than sorry.

For freezing, you want to prepare your food, and DOUBLE bag it in FREEZER Ziplock-type of bags (to insure against freezer burn). Use a Sharpie pen to mark the contents and date your food. Sharpie is the only pen I know that won't run in the freezer. If you are doing baby food, freeze it in ice cube trays and then go ahead and use the double bags to keep it fresh.

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