Jun 13, 2022
Canning season typically runs from June to October, with some carryover into the holiday season. Harvesting garden produce at its peak freshness and canning as soon as possible – ideally that day or the next – produces the highest quality product. However, canning is a science and Kansas State University food scientist Karen Blakeslee says there are a number of steps involved in safely preserving food.
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.