A top priority from the recent community needs assessment in Hopkins County was ensuring individuals and families have access to affordable nutritious food. One way to ensure families have access to food year around is by using researched based food preservation methods to preserve fresh fruit and vegetables. To help community members gain essential food preservation skills, Hopkins County Family and Consumer Sciences hosted its annual Food Preservation classes at the Extension Office. The goal was simple: help people learn how to save their harvest and cut down on food waste.

At the start of the class, most participants didn’t have much experience. When asked how often they preserved food, five said "never," four said "sometimes," and only three said "quite often." In terms of skill level, eight were beginners, three were intermediate, and just two said they were experts. No matter their background, everyone was eager to learn.

The community center quickly filled with energy and excitement. Some attendees were brand new, while others wanted to improve their skills. The instructors began by teaching food safety—explaining how to keep food safe from spoilage and illness.

First, participants learned how to use a boiling water bath, which is great for high-acid foods like jams, jellies, and pickles. They practiced sterilizing jars, preparing recipes, and making sure each jar sealed properly. The smell of strawberry jam and tangy pickles filled the room. Everyone listened closely for the satisfying “pop” that meant their jars were sealed just right.

Next came pressure canning, which is used for low-acid foods like vegetables, meats, and soups. Many participants were nervous about using a pressure canner, but the instructors made it easy to understand. By the end, they felt much more confident. Shelves filled with green beans, stews, and home-canned chicken showed how much they had learned.

When the workshop ended, the room was full of proud smiles. People left with jars of food and new confidence in their skills.

A follow-up survey showed the class had a big impact. Participants preserved 44 pints of fruit, 55 quarts and 35 pints of vegetables, and 52 pints of jams and jellies. But the success went beyond the jars.

Participants reported major gains in knowledge and confidence:

• 100% said they could now identify safe, research-based food preservation methods, with 90% strongly agreeing.
• All participants (100%) strongly agreed they understood the difference between high-acid and low-acid foods and could choose the right canning method for each.

They also improved practical skills:

• 100% said their food preservation skills improved, with 100% strongly agreeing.
• 100% could identify the necessary equipment (80% strongly agreed).
• 100% could correctly prepare food and containers (60% strongly agreed).
• 100% could recognize signs of spoilage in preserved foods (60% strongly agreed).

These results reflect a highly successful program. Participants left with essential skills that will benefit their families and communities for seasons to come. What began as a simple class has grown into something lasting—a stronger, more confident, and more self-reliant community.

One participant stated “I had never won a blue ribbon at county fair for my canned goods. After taking your class and learning about headspace when preserving foods, I was able to win first place with my canned goods at the County fair because I pay attention to the headspace recommendations.”