Jun 19, 2023
Harvesting garden produce at its peak freshness and then canning it as soon as possible results in the highest quality product – if it’s done right. Kansas State University food scientist and coordinator of the university’s Rapid Response Center, Karen Blakeslee, says there are a lot of steps involved in safely preserving food. That includes properly working equipment, jars, lids and using tested recipes.
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.