'You might think that you can take just any vegetable and can it in any jar you choose--but K-State Research and Extension food safety specialist Karen Blakeslee explains some of the science behind safe home canning and preserving.'
Tags: vegetables , Food , Recipes , fruit , salsa , Research , Water , extension , Safety , MEAT , pressure , bath , beef , canning , preserving , food safety , k-state , KSREVideos
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