Home food preservation techniques like canning, freezing, and root cellaring allow people to preserve locally grown foods. Canning uses heat processing and can preserve both high-acid and low-acid foods, though low-acid foods require a pressure canner to reach higher temperatures needed to kill botulism bacteria. Freezing is easy and preserves nutrients; it involves blanching vegetables and using an antioxidant for fruits before fast freezing and storage at 0°F. Home preservation can be more economical than buying frozen or canned foods, and allows people to enjoy seasonal, local foods year-round.