Describe the Issue or Situation.

In Oldham County, Kentucky, a growing interest in home gardening and local food sustainability has led to an increased demand for food preservation knowledge. Community members expressed concern about safely preserving their garden harvests, particularly as misinformation about canning methods circulates online. Many residents were unsure about the correct techniques, equipment, and safety protocols for preserving both high- and low-acid foods.

Describe the Outreach or Educational Program Response (and Partners, if applicable).

To address this need, the Oldham County FCS agent partnered with the Oldham County Public Library to expand outreach and engage both Extension and Library audiences. Together, they hosted a Canning 101 workshop designed to provide foundational knowledge in both water bath and pressure canning. The class covered essential topics such as:

• Differences between high-acid and low-acid foods
• Appropriate canning methods for different food types
• Identification and use of proper equipment
• Safe, research-based preservation techniques
• Recognizing signs of spoilage in home-canned goods
• Step-by-step preparation of foods and containers
• Trusted recipes and resources for continued learning

Provide the Number and Description(s) of Participants/Target Audience.

12 participants Extension and Library audiences made up from the community

Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.

The workshop was a resounding success. 100% of participants reported increased knowledge and confidence in the following areas:

1. Identifying safe, research-based methods of food preservation
2. Understanding the difference between low- and high-acid foods
3. Selecting the correct canning method for various products
4. Identifying and using appropriate canning equipment
5. Accurately preparing foods and containers for preservation
6. Recognizing spoilage in home-preserved products

Participants expressed enthusiasm and appreciation for the clarity and practicality of the session. Several attendees requested a hands-on canning class to further develop their skills. In response, the FCS agent scheduled an in-person, hands-on canning workshop for August, ensuring continued support and education for the community.

This initiative not only empowered residents with vital food safety skills but also strengthened community resilience and self-sufficiency. By partnering with the Oldham County Public Library, the FCS program successfully broadened its reach and promoted safe, science-based food preservation practices to a wider audience, supporting the health and well-being of Oldham County families.