In a small town, fresh produce was plentiful but often wasted. To change that, home cooks and gardeners joined a food preservation workshop. Hosted by the local extension office, the event taught pressure canning and boiling water bath techniques. The goal: empower people to save their harvest and cut food waste.

The town’s community center buzzed with eager learners. Some were beginners; others wanted to refine their skills. Experienced instructors started with food safety, stressing proper methods to prevent spoilage and illness.

First, participants learned boiling water bath canning—ideal for high-acid foods like jams, jellies, and pickles. Instructors showed how to sterilize jars, prepare recipes, and ensure a proper seal. Soon, the sweet scent of strawberry jam and the tang of homemade pickles filled the room. Attendees ladled their creations into jars, processed them in boiling pots, and listened for the satisfying “pop” of a successful seal.

Next came pressure canning—essential for low-acid foods like vegetables, meats, and soups. Many had feared using a pressure canner, but with careful guidance, they grew confident. They learned to vent the canner, monitor pressure, and safely release steam. By day’s end, shelves lined with jars of green beans, hearty stews, and home-canned chicken stood as proof of their success.

As the workshop wrapped up, excitement filled the air. Attendees left with preserved goods and new confidence.