Home canning can be a cost-saving way to preserve good tasting food. If individuals have the time, canning homegrown food may save in half the cost of retail canned goods. Due to the increased grocery prices and a concern with decreasing food waste, the community members of Marion County have expressed great interest in participating and learning more about food preservation, specifically canning.

As a new Family and Consumer Science (FCS) Agent in Marion County, the University of Kentucky required an all-day Basic Food Preservation Training Course before teaching the community about food preservation. During this training, the Agent received information on the following:

-Differences between boiling water canner and pressure canner, and when to use each type.

-Using research-based recipes and where to find those recipes

-Different foods require a different amount of headspace, which allows the food to expand as the jar is heating during processing, and a vacuum seal to form as the jar is cooled.

-Different methods of packing (raw pack or hot pack).

-Which jars and lids to use and how to prepare the jars and lids.

-Steps to safe home canning.

Along with a PowerPoint providing the information listed above, the training also provided the agent with a hands-on experience on preparing and canning tomato juice, salsa, and jam. The agent did so well with the canning portion, the instructor stated, “I would give this product a blue ribbon if it was entered into the fair”. After the training, the Agent was able to take the knowledge learned and felt prepared to teach a safe canning class in the future and answer questions from clients when asked.