My canned corn ALL comes out dingy.
Very unappetizing looking. I just freeze it on a cookie sheet, loose, and then either vacuum seal it of put it in canning jars and stick it back in the freezer.
Veggies are far easier to vacuum seal when they are frozen first. Keeps the liquid from being a problem.
I will buy frozen veggies over canned any day of the week. Of course, I still keep canned on hand for emergencies - but I agree. Canned veggies are usually kinda lacking in flavor, texture, visual appeal, etc.
When we’re all hungry, none of that will matter, though. :(
Now, that’s a useful tip in freezing before vac-sealing, but it won’t work for my frozen corn recipe, (the old 9 cups corn, 1 cup suger, 1tbsp salt, 1 cup water.) Thats the only frozen corn I like. BTW, reading your posts above, I think I may be your grandmother.