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tor example, green Deans, may not be as tender and crisp, nor as large. With quantity being reduced, there might not be enough produce maturing at the same time to make a batch. The temptation would be to save the harvest of several days to accumulate enough to make a batch. The result could be over — and under — mature produce being preserved, and preserving will not improve quality.
Ms. Barton cautioned food preservers to follow canning methods recommended bv the U.S. Department of Agriculture. Check with the
local Virginia Cooperative Extension agent to be sure the correct procedures are being used, she said.
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