Aug 3, 2020
Kansas gardeners are in the middle of canning season – which generally runs from June-October, with some carryover into the Christmas season. The goal is to extend the life of homegrown fruits and vegetables for later use – typically within one year. K-State Research and Extension food specialist Karen Blakeslee, coordinator of the university’s Rapid Response Center, says the freshness and quality of the produce being canned plays a major role in the quality of the final product.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
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K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.