Social media has many strong points, however on occasion it may create dangerous practices in the field of food preservation.  As many people are "newer" to food preservation, they often seek information from on-line sources, blogs, recipes handed down for generations.  By popular request 18 - 20 food preservers, at all stages: beginner, intermediate to experienced participated in hands on workshops.  The series included freezing (carrots), water bath canning (applesauce) and pressure canning (chili with beans).  

Participants learned skills in selection of produce, preparation of products for freezing.  They learned blanching, cooling, packaging, labeling and how to "load" the freezer for the quickest and safest freezing.  Water bath canning skills, included gaining knowledge of what could be preserved in this method and what must be preserved in pressure canning.  One participant stated, "You mean I have to water bath my jams and jellies? I have never done that."  She has adopted the safer practice as a result of the class.  Several participants voiced concerns about using a pressure canner and "fear of it blowing up".  As a result of the class, participants indicated, they were comfortable using a pressure canner.  

The hands on series served as an opening for participants of all skills to work together in an open, relaxed atmosphere and ask questions.  All gained skills, learned together and plan to enjoy the harvest!  A win, win for all.