Preserving our own food is an essential practice for many reasons. In a world shaped by fast-paced lifestyles and industrial food systems, preserving food at home offers unparalleled benefits. Firstly, it empowers us to take control of our nutrition and make informed choices about what we consume. By preserving our own food, we can ensure the use of high-quality ingredients, limit additives and preservatives, and tailor recipes to suit our dietary needs and preferences.

Moreover, preserving food allows us to reduce waste and promote sustainability. In a time where food waste has become a global concern, preserving surplus produce helps prevent valuable resources from being discarded. By canning, pickling, dehydrating, or freezing excess fruits, vegetables, and herbs, we minimize food spoilage and contribute to a more sustainable food system.

Preserving food also grants us access to a diverse array of flavors and seasonal delights year-round. By capturing the peak freshness of produce during harvest seasons, we can savor their goodness during off-seasons, creating a richer culinary experience and fostering a deeper connection with nature's bounty.

Furthermore, preserving food at home fosters self-sufficiency and resilience. It equips us with valuable skills that have been passed down through generations, ensuring we can feed ourselves and our families even in times of scarcity or unforeseen circumstances. Preserving food nurtures a sense of independence and empowers us to rely less on commercially processed foods, which can be costly and less nutritious.

Lastly, preserving food can be a rewarding and fulfilling. Whether it's the satisfaction of filling jars with homemade jams, relishes, or canned goods, or the joy of sharing homemade pickles with loved ones, preserving food offers a sense of accomplishment and a deeper appreciation for the nourishment it provides.

Because of the many benefits of home food preservation, the Lyon County Family and Consumer Sciences (FCS) agent partnered with the FCS agents in Graves and Hickman, as well as the Horticulture agent in Christian County to offer timely hands-on training to promote best practices and update participants with the newest research information and technology in home food preservation.  48 participants learned the steps for pressure canning, water bath canning, using the Presto electric canner, and using the Ball jam and jelly maker.  Evaluation after the program yielded comments that participants would be purchasing the Presto electric canner for ease in the canning process.  Also, participants noted that after the classes, they were more comfortable to try preserving new and different foods that they have not worked with in the past.

With positive feedback from participants, more food preservation classes will be offered next growing season.