According to the Centers for Disease Control and Prevention, one in five households engage in home food preservation, with 65% of these households canning vegetables. There is a growing interest in home gardening and food preservation, which has heightened the demand for reliable canning information. People choose to preserve food at home for various reasons, such as preserving home-grown produce, promoting sustainability, controlling ingredients like sodium and sugar, saving money, or continuing family traditions.

Home food preservation remains a significant and popular cultural practice. According to CDC statistics, home-canned vegetables are the leading cause of botulism outbreaks in the United States. Between 1996 and 2014, there were 210 reported cases of foodborne botulism, with 43 outbreaks (30%) attributed to home-canned vegetables.

Two national surveys conducted by the National Center for Home Food Preservation in 2000 and 2005 revealed that a significant number of home food processors use practices that increase the risk of foodborne illness or economic losses due to spoilage. The Cooperative Extension System (CES) and USDA are widely recognized as credible sources for science-based recommendations. It is crucial for individuals to understand and practice safe food handling behaviors to minimize the risk of illness from contaminated food.

In response to these concerns, the Family and Consumer Sciences Extension Agent in Trimble County conducted a food preservation workshop focusing on techniques of pressure and water bath canning. The workshop covered tool and equipment overviews, safe canner operation, appropriate "head space," safe food handling procedures, research-based methods and recipes, and distinguishing between low and high acid foods.

Post-workshop surveys indicated positive outcomes:

• 100% could identify safe, research-based methods of home food preservation.
• 93% understood the difference between low and high acid foods.
• 94% could correctly identify the method of canning for low and high acid foods.
• 100% improved their skills in home food preservation methods.
• 100% could identify necessary equipment for home food preservation.
• 91% could identify signs of spoilage in home-preserved products.

Participant comments included:

• “I learned the recommended storage time is two years.”
• “I never knew the canner had to vent.”
• “I didn’t realize there was a 'need' to process foods.”
• “I now understand the importance of not using commercial jars for canning.”

With the rising popularity of home gardens, interest in food preservation continues to grow. Ensuring food safety is crucial as consumers increasingly want transparency about their food's origins, handling, and processing methods. Acquiring skills and knowledge leads to greater confidence in home food preservation practices.