Fresh fruits and vegetables are bountiful at farmers’ markets. The abundance can create kitchen challenges and one way to address those is with food preservation. It is important to learn and follow safe home food preservation methods. There are risks to almost every method, but canning, pickling, and fermentation carry some specific risks. Visit https://s.uconn.edu/food-preservation for information, methods, and recipes from sources that are based on science and have a reputation for researching recipes and methods to insure that they are safe. Learn more about the Senior Farmers’ Market Nutrition Program at https://s.uconn.edu/sfmnp – seniors can use these benefits for fresh produce at local markets.

This work is supported by the 2022 ARPA Senior Farmers Market Nutrition Program Grant from the U.S. Department of Agriculture, Food and Nutrition Services.