26 adults (19 female; 7 male) attended the Martin County Food Preservation Workshop.  Some of the participants were couples who grow fruits and vegetables together and preserve their home grown produce together.  They attended the workshop to learn the latest most up-to-date procedures to ensure top quality safely canned foods.  As one male participant commented:  "I attended the workshop because I'm interested in safety.  I don't want to get botulism or anything else that's bad".   Another male participant said:  "I've always been scared of the pressure canner.  I can everything in a big washtub".

9 participants who attended are currently enrolled in the SNAP-Ed program.  They are also pregnant and residents of the local substance abuse recovery center - Serenity House.  Robin Thompson, Martin County SNAP-Ed Program Assistant, teaches SNAP-Ed lessons regularly at Serenity House.

Sarah Congleton, Martin County Family and Consumer Sciences Agent, was organized and well prepared for the workshop.  She conducted Pre and Post activities to test and reinforce the knowledge of the participants throughout the workshop. 

Jennifer Klee and Peggy Helton, retired Family and Consumer Sciences Agents taught participants steps to successful pressure canning, water bath canning, dehydrating, and freezing foods as detailed in the latest 5th edition of the University of Kentucky Cooperative Extension SNAP-Ed Program Food Preservation Workshop booklet.  Every participant received a copy.

Following step-by-step instructions and research based recipes participants stayed busy throughout the workshop canning green beans in the pressure canner; canning tomatoes and salsa in the water bath canner; drying bananas, apples, and tomatoes in the food dehydrator; blanching/ preparing corn for the freezer; and making peach freezer jam (low sugar and regular sugar) for the freezer.

Participants made comments that they had learned so much helpful information particularly the importance of knowing the difference between low acid and high acid foods and adding lemon juice to tomatoes to ensure acidity. One participant commented:  "I was surprised that using a pressure canner is so easy". By the end of the workshop, participants felt confident that they had acquired knowledge and skills and resources necessary to go home and preserve safe high quality foods for their families.