"Released July 30, 2010
LOGAN, Utah -- As gardens and orchards begin to produce in abundance, it is time to preserve these foods for future use. Home food preservation is easy, but proper guidelines must be adhered to for safe and long-lasting products.
Over the past years, many guidelines for home canning have changed because of acidity levels, amounts of botulism and updated research about the safest methods.

--continued on Utah State University Extension news
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