Home canning is a great way to preserve your garden produce. People are returning to home canning after years away or even starting to can for the first time. However, it can be risky or even deadly if not done safely and correctly. According to the Centers for Disease Control and Prevention, one in five households can their own food and 65% of those households can vegetables. With an increased interest in home gardening and food preservation, the concern for safe canning information has increased in Trimble County. In July, the Family and Consumer Science Agent taught both morning and evening canning programs in Trimble County. Follow up written surveys indicated that participants became aware of the relevance of following USDA guidelines and the importance of research based recipes for canning; the basics of home canning and the importance of following directions; the significance of using a pressure canner for low acid foods; and recognizing the signs of food spoilage. Four participants later reported that they are now using a pressure canner instead of a water bath canner to process green beans, which is a low acid food and at risk for food borne illness if not processed correctly.