If Nebraska's backyard harvest is bountiful this summer, freezing and canning are options to keep all that food from going to waste.
But University of Nebraska-Lincoln food safety specialists say care must be taken to ensure that the food remains safe and of high quality.
UNL food safety specialist Julie Albrecht says the easiest and safest thing to try is freezing.
She says a stand-alone freezer that reaches zero or less is best.
Albrecht also says a pressure canner is the only way to destroy deadly botulism spores when canning instead of freezing.