Food preservation can save you time and money if done properly. Special precautions should be taken to ensure that our food is safe from any harmful growth of bacteria. It is STRONGLY recommended that you use only tested preservation recipes and methods.
Make sure you are using the most up to date canning methods and recipes, and check the gauges on your equipment yearly. If you are unsure of the last time yours has been tested, bring it to our office! We will check it free of charge for pressure safety and make sure that gaskets and air vents are in good condition.
Here are some videos to help you learn how to safely can foods at home featuring Karen Blakeslee, our Rapid Response Center Coordinator. These videos were produced by K-State Research and Extension News Media Service and funded by a grant from the Kansas Health Foundation.
K-State Research and Extension food safety specialst Karen Blakeslee offers general tips about home canning and preserving, including the best sources for safe and tasty recipes.
Choosing the Right Recipe (What to Avoid)
Many families treasure various recipes handed down through the generations--but K-State Research and Extension food safety specialist Karen Blakeslee says that when it comes to home canning and preserving, newer recipes are safer.
The Science Behine Home Canning
You might think that you can take just any vegetable and can it in any jar you choose--but K-State Research and Extension food safety specialist Karen Blakeslee explains some of the science behind safe home canning and preserving.
Preventing Botulism in Home Canning
One of the greatest food safety risks of home canning is botulism (BAH-chew-liz-im), a food-borne illness cause by a bacteria frequently found in improperly canned/preserved food. K-State Research and Extension food safety specialist Karen Blakeslee explains how this potentially-fatal illness can be avoided.
Find all of these videos on the KSRE YouTube Channel!