Daviess County Family and Consumer Sciences Extension Agent offered a Basics of Canning workshop to four individuals who have never canned. One-hundred percent of the participants identified research-based methods of home food preservation as a result of the program. Following a pretest and the program, one-hundred percent of the participants could differentiate between high and low acid foods on the post-test. One-hundred percent identified signs of unsealed jars and signs of spoilage in home canned foods.

A follow-up, hands on pressure canning food preservation class is planned for next month so the participants can put their knowledge learned at this program to use in canning their own produce in a pressure canner.