As winter thaws and home gardeners begin planting their spring gardens, Cooperative Extension Agent Dee Furlough starts planning for another series of classes on how to preserve produce at home. These classes, offered from late spring to early fall, teach youth and adults how to preserve the fruits and vegetables they grow. This allows them to store their produce so they can eat it all year. Topics include hot water canning, pressure canning, dehydrating, and freezing produce. Participants also learn about food safety strategies to ensure their preserved foods are safe to eat.

​

The classes are held at the Cooperative Extension office, which has a teaching kitchen with plenty of canning supplies. After a brief introduction and food safety talk, participants break into small groups and practice a food preservation technique. Everyone gets to take home the food they preserved during class. Participants also receive the Ball Blue Book Guide to Preserving and healthy recipes, such as no-sugar jams and jellies, that have been approved by food safety experts at the Cooperative Extension.

Participants can borrow supplies to use at home, which allows them to preserve their produce without having to purchase equipment. These classes improve access to healthy food all year, reduce waste by preserving excess produce, and encourage physical activity through home gardening.