• Introduction
• Getting Started
  • Identifying the Target Audience
  • Community Parterns
  • Ideas for Objectives, Assessment and Evaluation
  • Smart Practicies
  • Resources
  • Reference
• Introduction to Cooking Schools
  • Cooking to Save Money
  • Family Meal Time
  • Go Green Cooking Schools
  • Health Related Cooking Schools
  • Holiday Cooking School
• Farmers Markets
• Youth Cooking Introduction
  • Apple Pie School Guide
  • NEP Day Camp
  • Taste of the Month
  • Recipe in a Jar
• Other Food-Related Information

Food Preservation

Food preservation has long been a tradition, especially among rural families, but it has seen increased interest for various reasons: saving money; concerns about health; interest in organic gardening; and impetus to make holiday gifts. Initial cost of equipment has been a barrier, especially for canning. Extension programs provide an opportunity for people to learn the basics, understand the science, and decide if they want to make the investment in food preservation. 

During spring and summer months, agents can expect to receive requests for food preservation information, testing of pressure canners, and lots of questions. The Ball Blue Book is a reliable reference for many of the questions that you will receive. Every county office should have a copy. Dr. Sandra Bastin has compiled a list of frequently asked questions for food preservation. However, when in doubt, contact a nutrition specialist. 

The FCS Master Publication List provides directions on how to select, prepare, and safely preserve a variety of foods from high-acid jams and jellies to meat products. When offering guidance to farmers who would like to sell preserved items, refer to Home-Based Micro-processing. 

• Home Based Micro-processing
• Resources
• Smart Practices
• Ideas for Objectives, Assessment, and Evaluation
• Judging Food Preservation 

Resources

Books

Jarden Home Bands. (2007). The BallÒ blue book of preservation. Jarden Home Brands: Daleville, Indiana.

University of Georgia Cooperative Extension Service. (n.d.) So easy to preserve. University of Georgia. 

University of Kentucky Publications

Food Preservation

Home Based and Micro Business Publications

Websites

Ball® On-line

National Center for Food Preservation

Smart Practices

Casey County Food Preservation Boot Camp

Deborah Shepherd, Extension Agent for Family and Consumer Sciences in Casey County, conducts a Food Preservation Boot Camp. It is an all-day event that introduces participants to drying, canning, freezing, knife skills, and food safety. In recent years, the fee has been $20.00, which has included lunch, a Ball Blue Book, and supplies for the workshop. 

Deborah provides the following tips:

• Plan ahead! Plan ahead! Plan ahead! It is essential to allow enough time for proper planning. Planning well ahead will allow time to order Ball Blue Books, purchase needed equipment such as canners, hot water baths, dehydrators, etc. It also provides enough time to network for resources and to find free gifts. Don’t forget to check all those storage closets and outbuildings at your office. You may be surprised what you’ll find! Also, if you search stores AFTER the canning season ends, you can pick up great bargains including pressure canners, jars, and other items. If you network with the manager and provide a letter on letterhead for tax purposes, some stores will donate items to your office for free after canning season is over. 
• Participants tend to fear the pressure canner. It is our job to take away the fear and give working knowledge with a twinge of respect for the pressure canner. You have to first overcome your fear. If you are not comfortable your clients won’t be comfortable. Work with it until you develop a deep comfort level before you offer a class.
• Pressure canners come in two types: The “jiggler” and the gauge/dial. I personally prefer the jiggler type, which is what I grew up with. Gauge/dial types can vary in their reading (always test your gauge/dial types for accuracy). Each person is different, so it is a good idea to use both in your demonstrations so participants get a working feel for both.  
• Check to see if you have a canner tester. Be sure to try it out, check to see that it’s in working order, and be sure you know how to properly use and read results.
• Practice before camp to ensure YOU are comfortable with the equipment you will be using. It is different doing it on your own than when taking a training session with others.
• I practice and prepare every recipe in advance. I serve my practice recipes at snack breaks and lunch. Herb butter, jams, and preserves go great on fresh bread, veggie soup for lunch, etc. Participants get to taste the recipes they are using.
• Check to see if your audience will fall under the guidelines of the Supplemental Nutrition Assistance Program (SNAP-Ed). DON’T forget to count prep hours. SNAP-Ed mixing bowls, measuring cups, lid lifters, funnels, and colanders are ideal for giving out to participants.
• Utilize farmer’s markets or local farmers for fresh produce to use during demonstrations.
• Consider how to schedule your Food Preservation Boot Camp–it is a balance between holding the class before heavy canning season begins and having produce available. 
• Keep the class small. Size depends on the facility you have available. Also, remember there is only one of you and even if you have people at different stations, they will have questions. I try to have a seasoned person to help as a second pair of hands. I have found that a group of 14 is perfect. Our kitchen has two stoves so it works great. I’d rather have a couple of training days, with small groups, than a BIG group on one day. You can give participants individual attention and no one gets frustrated while waiting. You reduce the risk of accidents, too.
• I set up stations: participants work in small groups. I have them work in groups according to the number of jars the canner will hold. If it is a quart of vegetable soup mix or green beans, then it is group of no more than seven, since one pressure canner holds seven quart jars. This way each person in the group makes a jar and the “group” is responsible for its canner. Each participant leaves that day with “their” quart of veggie soup mix, pint of freezer jam, pint of hot-water-bath preserves, half-pint dried herb mix, etc.
• Sample Agenda

  Distribute folder containing agenda, PowerPoint presentation handout, University of Kentucky food preservation publications, Ball Blue Book, recipes. Organize in the order of events for the day.

  Kitchen safety and food safety (PowerPoint presentation)

  Pressure canning–veggie soup mix or green beans

  Freezer jam

  Hot-water-bath preserves

  Dried herb mix

Sample brochure and agenda

Northern Kentucky Food Preservation Workshop

Food preservation workshops are a lot of work. In Northern Kentucky, agents team with other FCS agents in neighboring counties to conduct the food preservation workshops. They also enlist the assistance of Master Food Volunteers. 

The target audience has varied experience in food preservation. Participants have an opportunity to conduct hands-on activities related to water-bath and pressure canning. Selecting equipment, freezing, estimating amount of produce for preservation, making baby food, and other topics are discussed as well. 

Sample Agenda