Family and Consumer Science Extension provided an agent in-service training concentrating on basic techniques in food preservation. Thirteen new agents, with little or no food preservation experience, attended the hands on training and learned best practices of home preservation with emphasis on water bath canning and pressure canning. Agents were also introduced to food safety and sanitation principles as well as literature enabling them to locate research-based answers to client questions. Agents reported they could differentiate between low acid and high acid foods and select the proper canning technique. As a result of the interactive training 100% of agents gained knowledge related to proper canning technique and the importance of using research based recipes in food preservation. 85% of agents found the material relevant to their programming efforts and were likely to apply the material and knowledge gained in their county.