University of Illinois Extension
September 12, 2013

Richard Hentschel host of Green Side Up interviews Laura Barr, Nutrition and Wellness Educator. Richard and Laura continue talking about food preservation. Lots of produce is available right now and gardeners need to know about preserving food by refrigeration, freezing, canning. A concern is that some of our canning recipes are no longer considered safe due to the increase in food pathogens present today. pH is critical to prevent pathogens from growing once foods are preserved. Freezing is the easiest to do, yet there are guidelines to be followed.

 
Play Online (6:11)