Many individuals and families have inquired about food preservation with an increased interest occurring since covid. With numerous online misinformation about food preservation best practices, administering research-based methods for individuals should be a priority. Scott County Extension Agent for Family & Consumer Sciences Agent, Alivia Faris, and Harrison County Extension Agent for Family & Consumer Sciences, Shelley Meyer created a Food Preservation Series for county residents. Day 1 taught participants pressure canning methods, day 2 educated on water bath canning, and day 3 was freezing and dehydrating. Both agents worked together to provide hands-on learning and educational content towards food preservation. 

Furthermore, participants in the Food Preservation Workshops were asked to complete a survey to collect data on their experience and what they had learned. The data collected from the survey indicated that 88% of the participants classified themselves as beginners in pressure canning and 81% classified themselves as beginners in water bath canning. Sixty-three percent indicated beginners for dehydrating foods while 44% indicated that they were food preservation freezing beginners. 

After the Food Preservation Workshop survey responses showed that 100% of the participants agreed or strongly agreed they could:

1. Identify safe, research-based methods of home food preservation.
2. Understood the difference between low acid and high acid foods.
3. Identify the correct method of canning for low acid and high acid foods.
4. Identify necessary equipment for home food preservation methods.
5. Learned better skills in home food preservation methods.
6. Could accurately prepare foods and containers for home food preservation.
7. Identify spoilage in home preserved products.

In the future, FCS programs will continue to include food preservation workshops for the Harrison and Scott County community. These workshops are important for the health and safety of individuals and families.