Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin.  Home-canned vegetables are the most common cause of botulism outbreaks.  In order to educate others about safe methods of preserving foods, this Family and Conusmer Sciences Agent taught nine food preservation classes with a total of 88 participants. Classes included canning meats, venison, tomatoes, grape jelly, and less sugar needed jams and jellies. As a result of the Pectins 101 program, for example, 100% of class participants reported being more familiar with the different types of pectins available on the market.  100% were more likely to also make freezer jam at home.  Prior to the program, none of the participants had used liquid pectin and only one person had used less sugar needed pectin. 100% of  participants from all classes who responded to a post class survey reported supplementing their diets with healthy foods they preserved. 100% increased their food preservation knowledge or skills and feel that they could correctly demonstrate recommended food preservation practices .Participants reported canning 521 pints of fruit, pickles, jams/jellies through water bath canning and 1481 pints of food through pressure canning since attending canning classes.  They reported freezing 745 pints of food. 80% of the participants reported sharing this knowledge with others who also reported preserving foods utilizing both canning methods.  

Comments from participants included:  

--I learned a lot and increased my knowledge enough for me to have confidence to can meat.  

--I always wanted to do food preservation, sure I read the books but I was still unsure how accurate the instruction and recipes or if the jars will blow up or the canner will blow up or worse I could poison the whole family. Having an expert to demonstrate the process of food preservation and supervise during the hands-on program gave me the peace of mind and confidence to better care of my family and grow into a better homemaker. The first class I attended was water canner and we made Red Onion Marmalade. I was so empowered with the experience that after the class I bought my very first water canner, supplies and ingredients for the recipe minus the red onion since I grow them. My husband tasted the marmalade I made and loved it! Since then I have bought a pressure canner and took off from there and never stopped. I saved a lot of money by practicing the food preservation. I wrapped my homemade canned jellies and vegetables for friends and families for Christmas presents. And we can continue to eat organic vegetables from my garden during winter months because of food preservation.