During times of economic downturn, there is an increased interest in home food preservation. More families are experiencing the benefits of home gardening and preserving their harvest. Another advantage of home food preservation is that it allows the ability to control ingredients such as salt and sugar, especially for those who are on restricted diets. 

University of Kentucky Cooperative Extension provides research-based home food preservation information through a standardized curriculum with supporting resources and hands-on experiences. Clientele receive information on canning, freezing and dehydration. Classroom instruction includes hands-on experiences with each type, as well as the latest in food preservation equipment technology. Families also can borrow pressure and water-bath canning equipment, food dehydrators, and jam and jelly makers from the Extension office. 

Sessions throughout the year provide opportunities for clientele to try different types of food preservation and decide which method is the best fit for their families. Participants reported they purchased equipment after the classes believing it was a good investment after becoming confident while using in the classroom setting. In addition, the Extension Office offers pressure canner testing for individuals who have owned equipment that has been previously used for home canning. 

Families also reported that while they do not currently grow their own gardens, they support local growers through roadside stands and farmers markets in the area and preserve fruits and vegetables purchased in bulk.