Buying local vegetables and fruits in their season of availability is a great way to get fresh, local foods without breaking your food budget.
Trouble is, in Minnesota, that season of availability doesn't last very long. Our growing season is short.
What can you do? Preserve it! Canning, freezing, pickling, and drying are all ways to capture the flavor and nutrients of local foods to feed your family all year long.
Resource Websites for Food Preservation
National Center for Home Food Preservation
www.uga.edu/nchfp
University of Minnesota Extension -- Food Preservation
www.extension.umn.edu/foodsafety/components/foodpreservation.htm
Useful Fact Sheets
Blanching Vegetables Chart (University of MN Extension)
Safe Home Canning of Fruits, Vegetables, and Meats (Univ. of MN Extension)
Canning Quick Reference Chart (University of MN Extension)
Charts for quantities of raw fruit/vegetable needed for canning or freezing
Book Reference
Ball Blue Book of Preserving
-- Available where canning supplies are sold, or online:
www.freshpreserving.com/, or search on "ball blue book."
Contact
Jane Grimsbo Jewett
MISA's unofficial food preservation expert
jewet006@umn.edu
Your County or Regional Extension Educator
Extension office locator: www.extension.umn.edu/offices/ | 
