According to Penn State Extension, increased interest in eating locally grown produce has led to renewed popularity of home food preservation. If not done properly, loss of food and money are minor problems. The Centers for Disease Control and Prevention report the major problem - that home canned vegetables are the most common cause of botulism outbreaks in the US.  From 1996-2014, they report 145 cases of botulism from home prepared foods, with 43 of those coming from home canned vegetables.

In an effort to assist local families with safe methods to preserve their locally grown produce, the Kenton and Boone County Extension offices presented four “hands on” food preservation workshops. The workshops were targeted at interested adults, and promoted through “What’s Happening” and other county mass mailings.  The Family and Consumer Sciences Extension Agents taught 68 adults to successfully boiling water bath and pressure can, as well as freeze and dry foods safely through “Food Preservation” and “Freezing and Drying” workshops. During these programs, FCS agents shared information on safe methods through lecture, demonstration, and hands on opportunities where participants can, freeze, and start drying their own items. Emphasis was also placed on food preservation as a way to reduce food waste and improve family budgets by utilizing produce that often spoils and is thrown away.

A mail out survey was sent to participants 5 months after the workshops, and yielded the following results:

83% use proper head space amount in canning and freezing

77% report using food frozen at home within a reasonable amount of time to decrease freezer burn

72% are now blanching foods for the right amount of time prior to freezing

66% reported using only “approved” recipes, and using appropriate jars and lids to ensure safe product

44% are now using boiling water bath correctly, including the right types of food and using correct amounts of water

Two clients reported the following:  “I am completely new to canning, so I didn’t even know exactly what I needed.  As such, I plan to can this coming summer.   I plan on using a pressure canner and boiling water method as directed”. “I feel confident now that I won’t make someone sick by not preserving foods appropriately”