As a matter of fact, Canning Season is coming to a close in my household and I presume most of you that "Can" your garden produce are either right in the thick of it, or also winding down. The cooler temps have been nice to slow things down just a little bit so we can catch up! If you don't already preserve foods by canning but would like to learn, check with your ward and inquire if you have a "Food Storage and Canning Specialist". Many wards do. If your ward does not have a specific person to assist with this, I would bet there is someone in your neighborhood that does their own and most likely would be glad to give tips and share some tricks of the process. I would be happy to help if you need me. Just send me an e-mail! (you can find it on the Stake Blog.) T here are two different types of canning, water-bath canning and pressure canning. Water-bath canning is used to preserve foods that have a higher acidity such as jams, jellies, and most fruits, in