The Center for Disease Control (CDC), states that many cases of food borne botulism occur as a result of people consuming home-canned, preserved, or fermented foods that were contaminated with toxin. Contamination in occurs when food is not processed correctly. The CDC recommends the best way to prevent food borne botulism is by carefully following instructions for safe home canning as directed by the USDA Complete Guide to Home Canning. As interest continues to rise in home gardening so does the curiosity of individuals to learn to preserve the food they grow.

Boone and Kenton County Family and Consumer Sciences Agents (FCS) collaborated to teach a hands on workshop that taught participants from both counties the proper food preservation basics.  Extension FCS agents taught a full day hands on workshop which taught hot water bath canning and pressure canning methods as well as offered freezing and dehydrating safety facts. Participants first watched a video to support the importance of proper food preservation the group of 21 were then divided into two groups which allowed for each to learn hot water bath while the others focused on pressure canning. After the groups completed canning their food items they traded places to learn the other technique. The Kenton County FCS agent led the presentations on boiling water bath canning, and food freezing. Immediate post session evaluations revealed the following:

           57% learned why some items need to be canned in a water bath, and some need to be processed under pressure

            81% learned the correct way to prepare food before freezing

            76% learned all the steps that must be included when canning—either with a boiling water bath or pressure canner.

            67% learned the signs to look for to see if a home canned product is spoiled or unsafe.