According to Penn State Extension, increased interest in eating locally grown produce has led to renewed popularity of home food preservation. If not done properly, loss of food and money are minor problems. The Centers for Disease Control and Prevention report the major problem - that home canned vegetables are the most common cause of botulism outbreaks in the US.

To assist local families with safe methods to preserve their locally grown produce, the Bullitt County Extension office presented 3 workshops. The classes were targeted at adults and promoted through Facebook and other forms of media and mass mailings.  The Family and Consumer Sciences Extension Agents taught 28 adults to successfully use the boiling water bath and pressure canner method. During these programs, the FCS agent shared information on safe methods through lecture, demonstration, and hands on opportunities where participants canned their own items. Emphasis was also placed on food preservation to preserve produce grown in their own garden or bought at a local Farmer’s Market.

An online and mail out survey was sent to participants 3 months after the workshops, and yielded the following results:

98 % reported understanding and using “approved” recipes, and appropriate jars/ lids to ensure safe product

88%  are now using boiling water bath correctly, including the right types of food and correct amounts of water

98 %  Plan on using a pressure canner and boiling water method as directed.

With eight of the 18 participants returning to complete a hands-on class where they left with 4 jars of jam.  Ten of the 18  clients reported the following:  “I am completely new to canning, so I didn’t even know exactly what I needed.  After this class I now know what I want to can, what I need to can safely along with the steps to do it.  

Four participants shared how excited and much more confident they were to be successful “I feel confident now that I won’t make someone sick by not preserving foods appropriately”!