According to research at the University of Kentucky, home canning has changed greatly in the last 200 years, but we have found ways to produce safer, higher quality foods. The motivating factors behind home canning are better taste, less cost, and self-satisfaction. Using proper food handling procedures and research-based recommendations can help participants reach reality of canning and freezing their own products without the risk of foodborne illness. 

In cooperation with the Knott County Drug Court program the Knott County Extension Service taught the Healthy Choices for Everybody Curriculum to participants.  Over a 4 month span, the Nutrition Education Program assistant taught lessons on food safety, budgeting, planning meals and several other lessons.  The assistant also provided publications on canning and freezing.  As a result of the publications and the classes the group as a whole had canned 64 quarts of beans, 26 quarts of tomato juice, 2 gallons of dried beans, 30 quarts of corn, 24 quarts of chow-chow and 18 quarts of pickles.

The group had a successful garden and food preservation.  They are looking forward to growing again next season and canning and freezing more fruits and vegetables.