Steve's Low & Slow Smoker Seminar

This seminar is FREE, but space is limited.  Click here to register or call our service desk at

(303) 776-5173

to sign up today!

Many people think disaster always strikes somewhere else, but it's important for all of us to be prepared whether at home, at school or at work. Just three easy steps can go a long way toward protecting you and your family in case of emergencies: get a kit, make a plan, and stay informed.

Only 57 percent of people report that hey have readiness items set aside in their homes for use in a disaster, and less than half of all households have an emergency plan in place. Held in September, National Preparedness Month is an annual campaign led by the Federal Emergency Management Agency (FEMA) to encourage Americans to take steps to prepare for emergencies in their homes, schools, businesses and communities.  Read more.

More people are gardening at home and taking advantage of all that the Farmer's Market has to offer.  But what to do with all of this bountiful produce?  Food preservation is the answer.  Whether it's canning, freezing or drying, you can save some to enjoy later.

There are essentially two ways two can food for future use and which one you use depends on the acidity of the food you wish to preserve.  High acid foods such as fruits (tomatoes included) and pickles are done using a boiling water method.  Low acid foods including most vegetables are done in a steam-pressure canner. 

One important thing to note is that in both cases, adjustments will need to be made to either the processing time or pounds of pressure for our high-altitude here on the Front Range.  Click here to see adjustments for both water bath and steam pressure canners.  Read more.