In 2019, health departments reported 215 cases of botulism to the Centers for Disease Control and Prevention (CDC). 10% of these cases were due to home canning practices. To promote safe canning practices in Fayette County, the Family and Consumer Science Agent presented a beginner’s canning class. Additionally, the agent planned an Apple Butter class to align with the produce available in season in the county and local apples were used. 

14 participants attended the beginner’s canning class. Out of the14 participants, 5 were new to the extension office, and 10 had never canned before. During the class, participants were taught the basics of canning, food safety and sanitation, equipment needed, and best practices. This class provided hands-on instruction and participants made apple butter. The participants were able to be involved in the water bath canning process from start to finish. They washed and peeled apples, prepared the fruit according to the recipe, sanitized and filled half-pint jars to the correct headspace, fastened lids and rings, loaded the water bath canner, and removed the jars successfully after the processing time. Each participant was able to take their own jar of Apple Butter home.

After the program, 100% of participants reported improved skills in home canning techniques as well as how to prepare food and containers for canning, being able to identify safe, research-based methods for food preservation, and the necessary equipment for water bath canning. 79% of participants reported understanding the difference between low acid and high foods and the correct method of canning for each type of food.

The practice of food preservation is important to local culture and history. Three participants expressed this as they attended the class together. A grandmother, mother, and daughter all signed up to participate in the class to learn together. Three generations were present in one class, which is inspiring and shows the importance of continuing this work in the community.