Food preservation is a skill that many Clark County residents express interest in, but report hesitancy and fear about actually doing it. Clark County Family and Consumer Sciences agent had many requests for food preservation skills and therefore presented two food preservation workshops, one in July and one in August. The classes consisted of hands-on canning demonstrations of  both water bath and pressure canning as well as the safety of both practices. Between the two classes, 19 people attended and went home with a Ball Blue Book of Preserving and the products they canned. All attendees anecdotally reported they learned something new in the class the night of the workshops and appreciated the class greatly. A follow-up survey was sent to all attendees 2 months after the class asking if they had actually put their skills into practice. Results showed that that participants had canned 218 pints of fruits/vegetables through water bath canning, 154 pints of vegetables using pressure canning, and 45 pints of fruit/vegetables were frozen as a result of the skills they had learned in the workshop. One participant even said, “Watching someone do a pressure canning demonstration and participating was invaluable…and makes me feel much more comfortable with pressure canning at home by myself.”