As a new FCS agent, I have received request from community regarding offering food preservation class at FCE office. This indicated that myself and other FCS agent would need to enroll and complete a Basic Preservation Canning Class prior to scheduling and conducting a class at the FCE office. We both signed up and enrolled in Basic Preservation Canning class in Clark County Extension office on Tuesday June 14th, 2022. Throughout the canning class we learned a variety of skills including food safety/sanitation, home canning techniques ( boiling water bath and pressure canner), drying foods, home freezing and some basic knife and cutting skills. During the portion of home canning, we transition over to the cooking kitchen where we worked on a canning jelly recipe. All attendees split duties such as preparing ingredients, bringing water to bowl, keeping track of time and stirring in the ingredients to bring pectin and juice mixture to a boil and thus allow a cooling time to place in jar. Dr. Bastin, had provided a informative talk prior to our time in the kitchen that discussed the importance when pouring food into canning jar of headspace. We were also guided from Annhall Norris and Dr. Bastin on how to use a headspace tool to evaluate and check our headspace measurements once poured. I followed the guidance of headspace taught by Dr. Bastin and Annhall Norris when pour my peptin/jelly compote into the canning jar. To my surprise I was given high praised after the canning jar had time to cool and seal with the tops, that my headspace for this jelly was perfect! As someone that has never taken a canning class, I would say this quite a success!  Looking forward to my future canning classes!