This research report was designed to help gardeners learn what they can do in order to preserve the produce after it is grown in the community gardens. The report looked at the logistics of preservation rather than specific procedures or recipes regarding canning and pickling produce. The report goes on to discuss the costs of canning, the safety involved in with preservation, and the dangers of botulism. The question that needs to be addressed is whether or not the community garden members are willing to go the extra mile to preserve their produce through techniques such as canning, pickling, and drying. BCCG would benefit from providing information and resources about how to can properly and where to obtain supplies at a reasonable price.