Fifty-three adults participated in Food Preservation Workshops. Pressure Canning, Water Bath Canning, and jerky making utilizing dehydration were the main focus.  Kitchen safety, food safety, food storage, knife safety, budgeting, food and nutrition were also topics covered.  Participants engaged in a hands-on learning environment.  Three participants had never pressure canned before, fourteen had never water bath canned before and twenty four had never made jerky utilizing dehydration.  Ninety-five percent of the participants reported strong fears of using food preservation methods.   All the participants reported replacing feelings of fear with confidence in utilizing learned skills.   All reported they felt good about feeding their families healthy home preserved foods.  All participants reported they would be using their new skills during the upcoming food preservation season.  Follow-up surveys will be utilized after season.