University of Illinois Extension
September 19, 2013

Richard Hentschel interviews Educator Laura Barr with a discussion of how best to can the abundance of produce gardeners are harvesting. Laura addresses the critical pH levels of our fruits and vegetables and what is needed to safely preserve our foods. There are differences between using a hot water bath and a pressure canner. There are several products that can be used to increase acidity to make our foods safe as we preserve them.

 
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