Due to increased consumer concerns about food additives, food recalls, and the local food movement, there is an increased demand for hands-on canning classes. The Family and Consumer Science Agent conducted a three day hands-on canning workshop for individuals with interest in learning safe canning methods. Participants practiced safely using the pressure canner and water bath canner and prepared three separate recipes and each took at least one preserved item home after each class. Prevention of botulism was stressed by the use of tested recipes, proper monitoring or processing times, and cleanliness recommendations. All participants indicated in written surveys that they felt more confident after this experience and receiving the information to preserve more of the locally produced fruits and vegetables from farmers’ markets and their own gardens.   One participant attended the classes with her daughters stating "I hope that they grow up understanding the importance of healthy home grown food."   Participants in attendance all wanted to learn to preserve food safely and one even purchased her own pressure canner after attending the first two classes.  She brought in her new purchase and was very excited to begin her own in home adventure; she ended up canning over 20 quarts of green beans that she purchased at the local Boyd County Farmer's Market.