UT Extension Agent June Puett shows us proper ways of canning your foods at home safely

UT Extension Agent June Puett shows us proper ways of canning your foods at home safely

Watching rich jack that will are out in the garden getting ready to enjoy this summer that civil so access when you have that we are learning more about how to can safely and joining us now is ian pugh and to the extension agent with the university of tennessee.

Thank you for joinin us this morning we're absolutely all right if you are interested in preserving some of the roadies and you want to learn about how to do this year-round how we can do it.

I will research the nation anything, and you can all be in the initial us bay and in your hear you we do day is intimidating for a lot of oaks out there know what kind of candor to get intimidating people are in hot jar and you are in the business before i water temperature can be changed in people and if you want any one and pressure to do gay pressure for jingles pressure to people and how fast time certain foods.

Is there more other interface that we need to be careful canning ... will and shaw are here again you were mad at best will be on water pressure degree.

I theory all right how long can we keep for served food.

You should steel sheet all show our and if you church are held high income and your value your all right is there any new products out on the market right now, a lot of us have as insta pot is agonizing now not getting your images.

We are at instruction you can be guaranteed graded nice their arjuna folks like some more information.

Working in and learn more about canning you and you are the as you say absolutely not for the informational officer in the garden getting those vegetables ready so it