According to the U.S. Department of Health & Human Services, one in five households in the United States practice home canning. The Center for Disease Control has stated that 30 percent of botulism cases from the past decade was caused by home canning practices. As by popular demand in the county, the Floyd County Family & Consumer Science Agent held multiple food preservation hands-on workshops for the third year in a row throughout the county for 22 individuals. Eighty percent of the participants were consider beginners in canning. The workshop consisted of vegetable preservation using the pressure canning and water bath methods. Food safety was the main topic of discussion throughout the workshop. Hand washing, safe food handling, pounds of pressure, and time was highly emphasized. Surveys indicated that 90 percent of participants agreed that they were able to identify safe, research-based methods of home food preservation, 100 percent claimed to have better skills in home food preservation methods and identify the equipment needed for home preservation methods. Some participants claimed that this was their first hands-on experience with pressure canning. One individual notified the Agent that her and her granddaughter went straight home to start canning after the workshop because it sparked their interest.