Many generations of gardeners, farmers, and families have relied on canning to preserve fruits and vegetables for the winter months. The trick to canning is to use very high temperatures to kill harmful bacteria, enzymes and micro-organisms in the food and to create a vacuum seal to prevent food-spoling organisms from getting back into the jar. Canning is a fantastic way to ensure that you have an abundant supply of nutritious and local produce all year round. For more information, visit the USDA Complete Guide to Home Canning at