The harvest season has arrived and people are beginning to pick their ripe produce to enjoy now and preserve for later.
"A lot of people don't realize that they can't just throw the vegetable in a bag and put it in the freezer," said Lisa Barlage, of OSU Extension. "You need in most cases to blanche it."
"Varieties of plants are very, very different than in the past; they've been bred to be different, react differently," said Barlage.
She said those who can their goods need to pay special attention to processing times set by the USDA.
"You can't mess with that; that's where food poisoning comes into play and people get botulism and get sick."
Barlage said any canning sources or tips from 2009-current are safe to use.