The consumption of fruits and vegetables is a key element in nutritional well-being of adults and children.  Data from Kentucky Health Facts states that only 5% of adults in Letcher County consume 5 or more servings of fruits and vegetables per day.  These statistics confirm that poor nutrition and not consuming enough nutritious foods are a contributing factor for the increasing rates of obesity in Letcher County.  To help combat these issues the Letcher County Family and Consumer Sciences Agent offered a series of five food preservation workshops.  These series of hands on workshops focused on food safety, boiling water canning, pressure canning, freezing basics, and dehydration basics.  Participants made and took home dried apples and peaches, mixed berry jelly, green beans, and tomato juice.  A pre and post-test were given at the beginning and the end of each workshop with the following results: •100% of participants could identify the correct method of canning low and high acid foods

•100% of participants indicated that timing must start over, if water quits boiling or drops below recommended pressure, once water is brought back to boiling or recommended pressure

•100% of participants could identify spoilage in home preserved products

•100% of participants indicated that the series fulfilled their expectations

•100% of participants plan on doing more food preservation in the future with the following results:?

• 100% of participants indicated that they froze foods after the series?
• 100% of participants indicated that they canned foods using either boiling water or pressure canning methods after the series?
• 100% of participants indicated that they dried foods after the series