The Center for Disease Control (CDC), states that many cases of food borne botulism occur as a result of people consuming home-canned, preserved, or fermented foods that were contaminated with toxin. Contamination in occurs when food is not processed correctly. The CDC recommends the best way to prevent food borne botulism is by carefully following instructions for safe home canning as directed by the USDA Complete Guide to Home Canning. As interest continues to rise in home gardening so does the curiosity of individuals in urban locations to learn to preserve the food they grow.  As a result, the Kenton County Family and Consumer Sciences agent presented a hands on workshop at the Center for Great Neighborhoods in Covington on food preservation.

The Kenton County FCS agent taught 11 participants who grow produce in the Covington Community Gardens, the proper food preservation techniques and the attendees personally used their new found knowledge to preserve jelly using the Hot Water Bath canning technique with the equipment the agent brought to the center.. Participants first watched a video to support the importance of proper food preservation. Choosing the proper fruits and vegetable to preserve were discussed along with pressure canning basics, freezing and dehydrating fresh fruits and vegetables and safety facts. Immediate post session evaluations revealed the following:

91% learned why some food items must be pressure canned, while other food may be processed in a hot water bath canner.

82% learned how to choose the produce to preserve.

64% learned all the steps that must be included when canning—either with a boiling water bath or pressure canner.

90% were alerted to the signs to look for to see if a home canned product is spoiled or unsafe.

64% revealed that they are more than likely to use the Hot Water Bath canning method in the future.