Photo: House of Sims, Flickr

Not only is in-season produce fresher, better tasting and (in some cases) more nutritious, buying produce that's at the peak of its growing season is undeniably cheaper. And, in these tight economic times, every penny that can pinched should be.

Canning fresh produce is a great way to preserve lower-cost produce. But, if you're new to canning, it's important to keep safety measures in mind. Luckily, illnesses (such as botulism) from home-canned products are rare; not because it isn't possible for products to spoil, but because items that have gone to the dark side often show tell-tale signs. And, like anything else, when it comes to home-canned foods -- when in doubt, throw it out. A few tips for safe canning:

• Jars and lids should be cleaned thoroughly before use (boiling them or running them through the dishwasher is sufficient).
• Follow modern instructions. Yes, canning is a time-honored process, but that doesn't mean you should follow the method your great-great grandmother used. Use canning recipes and techniques from reliable sources.
  
• Test the seal. After boiling or baking your canned goods to seal the lid, check it out. Make sure you can securely lift the jar by the top and press down on the lid to make sure it's tightly sealed. If the seal hasn't adhered, most recipes are OK to reprocess immediately. If not, discard the contents of that jar or refrigerate it and enjoy it right away.

Salsas, chutneys, pickled vegetable mixes, fruits -- your options for canning are as limitless as the season's produce. Follow canning recipes closely, keep safety in mind and you'll enjoy your low-cost produce year-round.