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Volume

52

Issue

2

Abstract

University of Idaho FCS Extension Educators in southeastern Idaho developed a five-lesson condensed version of safe food preservation classes, driven by participants' interest to meet the needs of everyday home preservers. A post-test survey revealed that participants took the course to be self-reliant, use their own produce, and be in control of what was in their food in a safe manner. The shorter course format consisted of five hands-on classes. The hands-on design allowed students to ask questions and share stories during the workshop, tailoring the workshop to meet the needs of participants.

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