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.

At the start of the food preservation class, most participants had limited experience with preserving food. When asked how often they used food preservation methods, 5 reported "never," 4 said "sometimes," and only 3 said "quite often." In terms of skill level, 8 participants identified as beginners, with just 3 at the intermediate level and 2 as experts. Despite this wide range of experience, the class provided hands-on learning that empowered everyone to grow their skills and confidence.

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. 

Thanks to the dedication and enthusiasm of the participants, our food preservation class ended on a high note. From a follow up survey, participants reported they successfully preserved 44 pints of fruit, 55 quarts and 35 pints of vegetables, and an impressive 52 pints of jams and jellies. These efforts not only filled shelves with safe, delicious, and nutritious food but also built confidence, skills, and a strong sense of community around sustainable food practices. What started as a learning experience has blossomed into a lasting impact—and a pantry full of success!