Economic stressors on family budgets and the rise of recalls on food, have resulted in an increase in home gardening and food preservation. Also, due to Covid19 causing a gap to in-person learning, how to preserve their own food is something the County Extension Council felt needed to be addressed due to the uptick in home gardens during Covid. To focus on food safety issues related to home food preservation, the Nicholas County Cooperative Extension Service offered and delivered food preservation class on the subject of hot water bath canning and reviewed the proper food preservation techniques utilizing pressure canning. Twelve people participated in the workshop. A written and oral evaluation was conducted to ensure food safety practices were obtained. 100% of the participants practiced and gained knowledge on the elimination of Clostridium Botulinum in the food preservation process. 100% were able to identify what type of preservation method was used on certain food, as well as align the steps taken from beginning to end in canning. More than half of the participants commented that they were shocked at improper techniques that they had previously used that were incorrect (eg. Canning in pickle jars) and were thankful they hadn’t made anyone in their family sick.