The art of canning helps preserve food and avoids wasting what took all summer long to grow in the garden or all day to catch on the lake.

Anne Peters is a gardener with the Steinbach and Area Garden Club and says, though canning is not as big among the younger generation, many young people are getting into gardening which, may, in turn, translate into more young people learning the skill of canning.

There are many benefits to canning and preserving food including giving food a longer shelf life and having delicious, ready-made gifts for special occasions.

Elsie Kathler is from Mennonite Heritage Village and she says canning "preserves the food by heating food to high temperatures and that kills the bacteria in the food, and at the same time, seals the jars so no more bacteria can get into the jars."

Kathler adds it seems the younger generation have become busy in life and spending time in the kitchen isn't as convenient, as well, more people are going out to restaurants instead of preparing food at home. She says it appears people are wanting healthier food options, and the canning process is a great skill to add into a healthy lifestyle.

She says there are two main forms of canning including the boiling water method and pressure canning.

"The difference is whether they're high acid or low acid [foods]. Fruits and pickles are high acid, tomatoes as well, so those you can do in the water bath. Low acid, like meats and most vegetables, need to be done in the pressure cooker to kill all the pathogens that are in the food."

Kathler adds, during canning, it's important to keep a clean and sterile work environment.

She says a few canning basics include:
1. Plan to can when produce is in season. If you don't have your own garden, check out the local farmers market.
2. High acid foods including fruits, pickles, and tomatoes may be canned with the boiling water bath method.
3. Low acid foods including vegetables that are not pickled and meats must be processed by pressure steam canning.
4. Can fruits and vegetables when fully ripe, but not overripe, and in good condition.
5. Use jars specifically made for canning. They should have tempered glass that can withstand high temperatures. Check the top of each jar for cracks or chips that would prevent a good seal.
6. Thoroughly clean all utensils.
7. Wash food carefully and remove any damaged spots.