Many households in Kentucky participate in food preservation practices annually. However, due to recent supply chain issues and inflation caused by the global pandemic, there is an increased demand for food preservation knowledge. Aside from having access to nutritional foods and preventing food waste, food preservation has been viewed as a way to prepare for disaster and a mechanism for financial stability. To meet this need FCS agent Asa Conkwright held a food preservation workshop that included both lecture and hands-on activities. Participants were able to learn about valuable information related to different types of food preservation including dehydration, boiling water canning, and pressure canning as well as pertinent food safety information that pertained to each evidence based process. Hands on activities included cutting fruit to appropriate thickness (dehydrating), canning salsa and strawberry jam (boiling water canning), and canning green beans and chuck roast (pressure canning). Participants were evaluated after each workshop and the results were as stated:

100% of participants stated they could differentiates between drying and canning methods and knew the pros and cons of each method. 

100% of participants can identify proper equipment utilized in each food preservation method. 

100% of participants reported they have the ability to identify food spoilage signs with each method.

Multiple participants stated intent to utilize dehydration (87%), Boiling water can (80%), and Pressure can (62%) methods. 

Lastly, Multiple participants stated intent to utilize dehydration (75%), boiling water canning (80%) and Pressure canning (62%) to preserve foods that are grown in their home gardens. 

Participants also state they plan on trying to make fruit leathers, would feel safer using a digital pressure canner and plans to purchase one, has more confidence and feels safer using a dial pressure canner, and lastly, they plan on teaching their children and grand children about pressure canning.