In 2018, health departments reported 242 cases of botulism to the Centers for Disease Control and Prevention (CDC) due to home canning practices. In an effort to promote safe canning practices in the Marion County community, the Family and Consumer Science Agent presented a beginner’s canning class.

Eleven participants, one male and ten females, attended the beginner’s canning class. Out of the eleven participants, seven have never canned before, and four have canned using only the water bath canner. All of the participants reported a strong fear of using a pressure canner. During this class, the participants were taught the basics of canning: food safety and sanitation, bacteria and how they grow, research-based home canning techniques to prevent botulism, high and low acid foods, using a boiling water bath canner, using a pressure canner, food spoilage, and where to go for research-based answers. As a part of the class, the participants were able to watch and observe the correct techniques on how to use a pressure canner and a water bath canner. 

After the program, all of the participants reported improved skills in home canning techniques and practices. The Family and Consumer Science Agent encouraged the participants to have their pressure dial gauge tested yearly, as a free service provided by the Extension Office.