University of Kentucky FCS agents around the central Kentucky region seek additional training and resources related to food preservation practices, including dehydration and freeze drying.  UK Food Preservation Specialist Annhall Norris teamed up with Liz Kingsland and Madison FCS Agent, Jessica Hunley, to offer a training centered around current practices for dehydration of fruits and vegetables. This training also introduced new practices behind freeze drying and how the two methods differ.  The FCS agents that attended the training could be new agents receiving the information for the first time or could be seasoned agents, that wish to attend as a refresher course to help them sharpen their skills. There were 25 FCS agents who participated for the training held over the course of one day at the Madison County Extension Office. 

Participants learned about the mechanics of dehydrating fruits and vegetables, how to use a dehydrator, how to blanch to remove skins, when to use a pretreatment or ascorbic acid on fruits, how to condition finish products, and the basics of drying herbs and meats. They got hands on experience about how to prepare and dry fresh fruits into fruit leathers.  The program included the basics about how a freeze dryer machine works, foods that are best suitable for freeze drying, and got to compare and taste test many fruits and vegetables prepared from both practices.

100% of the participants noted that the program was presented effectively and that they all learned something new in the following categories: knowledge about the dehydrating process or freeze drying process , increased confidence in teaching and presenting the program with their local clientele, and/ or improved their personal skills when demonstrating food preservation.