"Mason jars are the best for canning"

The Eunice Community Garden sponsored and hosted a “Canning, Preserving, Freezing, Dehydrating Fruits & Vegetables” program Tuesday afternoon at the Continuing Education building on LSU Eunice campus.
Guest Jennifer Duhon, an LSU AgCenter nutritionist, presented a session on the “what, how, ways, and whys” of Canning, Preserving, Freezing and Dehyrating fruits and vegetables.
Duhon presented informative materials-brochures and a slide-show of how to properly freeze, can, and preserve fruits and vegetables and can fruits and vegetables. She also showed attendees the proper way of deydrating fruits and vegetables.
Duhon gave informative tips, suggestions and answers to important questions of each process of canning, preserving, and freezing: “Why foods spoil?” Yeast, molds, bacteria, and enzymes. “Safe canning? Processing temperature, processing time and sealed lids; Determing Safe Processing? Acid level (pH 4.6 or lower= acid food= BWC processing, pH above 4.6=low acid food processing, why? Botulism;
“What type of canning jars to use? “Mason jars are best choices, the 4, 8, 16 or 32 ounces are the common ones to use, and use with 2-piece metal lids.
Duhon suggested to use your home- canned products within two years of time period, “Just safer and healthier.”
For more information about canning, preserving and freezing, go to website: www.lsuagcenter.lsu.edu (Nutrition).