6 (5 female, 1 male) attended the Harlan County Food Preservation Workshop.  Participants had some experience with food preservation using the boiling water canner and freezing foods, but had not used the pressure canner or the dehydrator.

FCS Agent Lora Davidson had SNAP ED publications on display, provided lunch, and conducted evaluations.  Agriculture Agent, Jeremy Williams, had gardening publications on display and attended most of the workshop.  

Presentation and hands on activities were conducted by retired FCS Agents Jennifer Klee and Peggy Helton.

During discussion of Home Canning Basics, Jennifer Klee showed participants the correct equipment and supplies needed to ensure safe canning.  Typically, canning jars are easily identified by distinct engravings such as Mason or Ball.  Lora had purchased Ball canning jars but she had also bought one case of Anchor Hocking canning jars which are smooth and have no identifying markings except for a tiny anchor engraved on the bottom of the jar.  Jennifer pointed out that it's important to note that these jars could cause confusion giving the incorrect impression that it's okay to use smooth jars like spaghetti jars, for example.  Furthermore, the jars could be incorrectly dismissed or disqualified at county fairs or other community canning contest events.  

Participants learned principles and steps to home canning, drying, and freezing.  They canned green beans in the pressure canner.  They canned tomatoes and salsa in the boiling water canner.  They dried apples and tomatoes in the dehydrator.  They prepared corn to preserve in the freezer.  They also made strawberry freezer jam.  

Participants expressed appreciation for the hands-on activities.  They were excited to learn new skills exclaiming that they never knew using the pressure canner could be so easy!  By the end of the workshop, participants were confident in their abilities to use food preservation equipment and preserve foods safely for their families.