Many individuals and families have had a renewed interest in food preservation. Coming out of the unstable environment that COVID caused, people are seeking to be more self-sufficient. Some are turning to the internet for instruction, but much of what is on the internet is misleading or just wrong. Safety when preserving food should be priority and research-based methods should always be used. With this in mind the Grayson County Extension Agent for Family and Consumer Sciences, implemented several food preservation workshops from April 2022 – June 2022. 

A total of 45 participants were reached through 5 different workshops. Information for most workshops focused on the basics of canning, equipment needed, best practices, etc. Two of the classes focused in on the specifics of water bath and pressure canning, providing detailed demonstrations of the two methods. 

After attending the various food preservation workshops 100% of participants reported they could identify safe, research-based methods of home food preservation, understand the difference between low and high acid foods, and can also identify the correct method of canning based on a food’s acidity level. 

Below are what some participants listed as the most significant thing they will apply after attending: 

-    When to use water bath method vs. pressure canning method

-    Removing rings for storage

-    Getting dial gauge pressure canners tested yearly

Participants also said: 

“I have always wanted to learn how to safely and properly preserve food. Now I have the knowledge and believe that I could do so. I plan to start very soon and hoping this will help my family. Thank you so much for the thorough, wonderful class!”

“Thank you…for great, informative classes! I feel more confident in preserving my foods at home now.”

“Great job! I have been canning for years and I learned a lot.”

Based on the feedback from the program, it was a huge success. More classes are being planned for the remainder of the summer months.