Food Preservation Ball games, swimming, and camps are in full swing. Another summer activity is food preservation. Ten vegetable and fruit preservation bulletins are available at the county Extension Office. Information about cherries, green beans, strawberries, vegetables, peaches, corn, peppers, tomatoes, cucumbers, and apples are each covered in separate publications. In Kansas, these are the most popular foods to preserve.
Food safety is an important aspect of home preservation.
For example, green beans and other vegetables are low-acid foods. They do not contain enough acid to be safely canned in a boiling-water bath. Green beans must be pressure-canned for a specific period of time to avoid the possibility of botulism, a foodborne illness. According to the latest research, altitude is important in determining safe processing times. Because the boiling temperature of liquid is lower at higher elevations, additional time should be allowed in the processing of foods.