People choose to can foods at home for many reasons: to preserve the harvest from their gardens or local farmers markets for year-round enjoyment; to gain more control over what is in their food by limiting or avoiding salt, sugar, or preservatives; to save money; to get better-tasting canned foods; to follow family traditions; or just for the sense of satisfaction that home canning provides. Home canning has changed over the last 200 years. Scientists have found ways to produce safer, higher quality products, including the design of better home canning equipment and supplies. Because many microorganisms live and multiply quickly on the surfaces of fresh fruits and vegetables, methods of home canning should always follow research-based recommendations.

The Todd County Extension Agent for Family & Consumer Sciences taught two food preservation classes, a basics of home canning class which covered how to use boiling water and pressure canners a hands-on pressure canning class. Five people attended the basic canning and 17 attended the pressure canning class. An end of meeting program evaluation was administered at both classes. Participants said that after the program, :

100% could identify safe, research-based methods of home food preservation;

95% understood the difference between low acid and high acid foods;

100% could identify the correct method of canning food low acid and high acid foods;

100% had better skills in home food preservation methods;

100% could identify the necessary equipment for home food preservation;

and 100% could identify spoilage in home preserved products.

Although no follow-up evaluation has been done, 4 participants shared they have canned salsa in a boiling water canner and one has canned tomatoes in a pressure canner since the class.