Keeping Fruits and Vegetables Fresh; Preparing for Canning Season

There’s nothing more frustrating than purchasing fresh fruits and vegetables – especially at today’s prices – and having to throw some of them out because they went bad before they could be eaten. Kansas State University food scientist and coordinator of the university’s Rapid Response center, Karen Blakeslee, has tips for safely storing fresh fruits and vegetables to extend their life and reduce waste. She also encourages people to get prepared for canning season, which typically begins in June, by checking their equipment, inspecting jars for cracks or chips and purchasing new lids.

Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.

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K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.