Try as we might, it's almost impossible to eat our way through the abundance of summer fruit that we're enjoying during the month of August. No matter how many peach pies we make, or blueberry cobblers we enjoy for dessert, there is more of that fruit goodness to be enjoyed. This is where canning comes into play.
Rather than try to stuff our faces, we can preserve this summer produce in jams and jellies to be enjoyed all year round. And while the process is easy, there are some important steps to take in order to properly and safely can your foods. One of the major risks of improperly canned food is botulism, a deadly food-borne bacteria. So click through the slideshow below and see what you cannot forget to do when making your preserves.