UNIVERSITY PARK, Pa. -- If you're looking for ways to save money and get back to basics, try home canning. Canning can be an excellent, low cost method of preserving foods.

"The principal advantage of canning home-grown produce is that it can be a lot cheaper than buying fruits and vegetables," says Luke LaBorde, assistant professor of food science in Penn State's College of Agricultural Sciences. "And you're harvesting them at their optimum flavor and maturity, so you get a better product."

According to LaBorde, fruits and vegetables begin losing vitamins as soon as they are harvested. Nearly half of their vitamins may be lost within a few days. Preserving produce immediately can prevent much of this loss.

Before canning food, it's important to do your homework, LaBorde says. Both first-time and experienced canners run the risk of causing food-borne illness if they are not careful. Canning preserves food by removing oxygen, destroying enzymes and preventing the growth of undesirable bacteria, yeasts and molds. For safety's sake, he says, always begin with top-quality produce.

"Can fruits and vegetables picked from your garden or purchased from nearby growers when the produce is at its peak," recommends LaBorde. "Fruits and vegetables should be fully ripe but not overripe and should be free of diseases and bruises.

"Peaches and other stone fruits should be ripened one or more days between harvest and canning. Other fresh fruits and vegetables should be canned immediately. If you must wait, keep produce in a cool, dark place."

The bacterium Clostridium botulinum poses the most serious threat. Growth of this bacterium in canned foods may cause botulism, a deadly form of food poisoning. "Just a taste of food containing this toxin can be fatal," says LaBorde.

"Low-acid foods, such as meat, poultry, seafood and vegetables, must be preserved using a pressure canner," LaBorde says. "Boiling-water canners do not destroy the bacterium that causes botulism."

Your canned foods should pass this test:

--Full jars should have proper head space (the space between the food and the lid).

--Liquids should just cover solids.

--Jars should be free of air bubbles.

--Produce should be free of imperfections as well as stems, cores and seeds.

--Jars should be properly sealed.

--Food should have a characteristic, uniform color.

"The U.S. Department of Agriculture (USDA) has issued research-based recommendations concerning canning and food safety," says LaBorde. "If you decide to preserve your own food, make sure you follow these recommendations."

The USDA has prepared a comprehensive publication that contains up-to-date recommendations for canning food at home. "The Complete Guide to Home Canning" (Bulletin #539) is invaluable for people who are canning for the first time. Experienced canners will find information to help them improve their practices.

The guide explains the scientific principles of canning, discusses canning equipment and describes basic canning ingredients and procedures. It is available for $6 from the College of Agricultural Sciences Publications Distribution Center. For ordering information, call 814-865-6713.

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EDITORS: For more information, contact Luke LaBorde at 814-863-2298.

Contacts: Gary Abdullah GXA2@PSU.EDU 814-863-2703 814-865-1068 fax