Increased interest in eating locally grown produce has led to renewed popularity of home food preservation. According to the Centers for Disease Control and Prevention home canning is an excellent way to preserve garden produce and share it with family and friends.  But it can be risky- even deadly- if not done correctly and safely.   Home-canned vegetables are the most common cause of botulism outbreaks in the United States.   

In an effort to assist local families with safe methods to preserve their locally grown produce, the Letcher County Extension office presented a “hands on” food preservation workshop. The Family and Consumer Sciences Extension Agent taught 13 adults to successfully do boiling water bath canning safely through this Food Preservation workshop. During this program, the FCS agent shared information on safe methods through lecture, demonstration, and hands on opportunities where participants made jelly using a jam or jelly maker and how to make juice from elderberries. Emphasis was also placed on food preservation as a way to reduce food waste and improve family budgets by utilizing produce that often spoils and is thrown away.

Post test surveys showed:

91% can identify the correct method of canning low acid and high acid foods.  

100% stated they had better skills in water bath canning.

Some participants stated that the program was very informative and loved the hands-on experience.