Over the past couple of years, we have seen an increase in Home Food Preservation. Home Food Preservation methods are a great way to use up produce and create a sustainable food supply for yourself and/or your family. In an effort to increase knowledge and skills related to Home Food Preservation, the Barren County Agent for Family and Consumer Sciences hosted a three week Food Preservation Workshop series.

The first class of the series was Food Preservation Basics. During this class, Pressure Canning, Water Bath Canning and Freezing and Drying methods were all discussed. Information was given on what foods were meant to be pressure canned and which foods were meant to be canned using a water bath canner. Examples of both a pressure canner and a water bath canner were available and the parts and pieces were examined and discussed. The importance of using new flat lids each time was also discussed. Additionally, it was stressed to participants how important it is to only use research based recipes and information when canning, they shown how to find these recipes and University of Kentucky publications and recipes were given.  

The second class of the series was Salsa Basics. During the class, participants were given the opportunity to make a salsa recipe, fill jars to the correct headspace and then process the jars in a water bath canner.

The final class was on Jams and Jellies. During this class, participants were introduced to the Ball Jam and Jelly maker. They also made strawberry jam and processed the jars using a water bath canner.

At the end of the Food Preservation series, one hundred percent of participants reported an increase in knowledge when it comes to food preservation. One hundred percent reported that they planned to put their skills to use and home process food(s). Seventy five percent reported that they felt more comfortable doing home canning on their own and one hundred percent reported they knew where to find research based information and recipes when canning.