New Extension Family and Consumer Science Agents, especially those without prior training, are in need of food preservation hands-on training and available related educational materials, equipment and supplies. This basic information in the form of an all-day hands-on workshop includes food safety, canning equipment basics, canning high acid foods, canning low acid foods, freezing and dehydrating. A rudimentary level of knowledge allows agents to have the confidence to train clients in their counties or areas to provide safe, nutritious and cost effective food for their families, as well as shopping locally and making wise food safe ingredient choices. Immediate feedback indicates that after the training, 100% of new agents understand the food safety implications of incorrect canning; 100% will offer some type of food preservation workshop in their counties; 100% will use suggested educational materials, videos and websites to answer client questions; and 100% will use food preservation experts at the university to answer more challenging questions. With food preservation on the rise in Kentucky, it is important to have our front line agents prepared to correctly train and answer question in their counties.