Sep 23, 2019
In addition to eating home-grown fruits and vegetables in-season, gardeners can also preserve some for later. However, food preservation is a science which must be done correctly to prevent microorganisms from re-contaminating the food. K-State Research and Extension food scientist and coordinator of the Rapid Response Center, Karen Blakeslee, covers the basic guidelines for 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.
Send comments, questions or requests for copies of past programs to email@example.com.
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.