FOOD PRESERVATION and CANNING
Preserve It Fresh, Preserve It Safe:
Canning and preserving your own fruits, vegetables, and meat can be a tasty and economical way to make the most of your food. Whether it's tomatoes from your own garden, a crate of peaches from the local farmer's market, or the venison harvested during a weekend hunting excursion, there's a safe recipe and method for preserving these foods. In this video series, K-State Research and Extension Food Safety Specialist, Karen Blakeslee, will guide you through recipe selection, preparation, and the canning process itself, always with an eye towards safety. For more information, visit your local K-State Research and Extension office.
Choosing the Right Recipe (What to Avoid)
Ball Jars and Lids (Jars Acceptable for Showing at the Fair)
The Science Behind Home Canning
Preventing Botulism in Home Canning
Canning Meat (Raw Pack Method)
Canning Meat (Hot Pack Method)
Canning Meat Using a Pressure Canner
Canning Meat Achieving and Maintaining Pressure
Maintaining Your Canning Equipment
Elderberries: beautiful to look at, not for canning
