LYNDON, Kan. — On May 6th, the Frontier Extension District will host KSRE specialists to discuss two important spring topics: promoting healthy garden soils to increase production and methods to preserve produce safely. The meeting will begin at 4:00 p.m. at the Lyndon Community Center at 205 W. 10th St. in Lyndon.
Cary Rivard, director of the K-State Olathe Horticulture Center, will focus his remarks on the most important thing we manage while producing crops: soil. He is excited to share how gardeners can start from the ground up to produce greater yields of high-quality fruits and vegetables in their own backyards. Rivard currently manages research projects covering all aspects of fruit and vegetable production. One recent research project investigated using grafted tomatoes for both organic and conventional production.
While gardeners often look forward to eating their fresh produce, it usually doesn’t take long before the garden is producing food faster than it can be eaten. To help reduce waste, utilizing food preservation practices, such as canning or freezing, can be a great way to enjoy homegrown food year-round.
To assist gardeners, Karen Blakeslee, food science specialist, will dive into research-based food preservation techniques. Blakeslee’s responsibilities at K-State include coordinator of the Rapid Response Center and co-director of the Kansas Value Added Foods Lab. In these roles, Blakeslee provides extension agents with up-to-date, accurate food safety information for the public, and she also directly impacts the lives of smaller-scale producers by checking their products and labeling.
It is especially important to use research-based canning methods when preserving foods at home to prevent foodborne illness. Botulism is most commonly associated with improperly canned foods and can be linked to, for example, not pressure canning low acid foods, recognizing signs of spoilage, or following research-based canning recipes. Karen will share reliable resources, as well as food preservation practices, that individuals can use to safely can and freeze foods at home.
According to the Kansas Garden Guide, the state’s home gardeners produce $20-25 million worth of vegetables each year. Whether these are consumed by the producer, sold, donated, or shared with others, the striking number reveals how greatly home gardeners impact the economy and overall health and nutrition. However, nationwide, 80.6 million tons of food is wasted every year, and about 20% of that waste is produce. By learning how to preserve food safely, home food preservationists can help reduce this waste and make the most of the hard work of gardening.
Whether you are already producing fruits and vegetables and successfully preserving them or have never cared for a plant and don’t know where to start when canning or freezing, join us! It will be an evening to dive into production and preservation, learn something new, and ask questions of incredible specialists who are excited to share their extensive knowledge with you.
Mark your calendars: 4:00 pm on Tuesday, May 6, 2025, at the Lyndon Community Center. For questions or to pre-register, contact Chelsea Richmond in the Frontier Extension District Garnett office at 785-448-6826.
