A Season for Food Preservation

Published: 2019
By Katrin Finch

From 1996 to 2014, there were 210 outbreaks of foodborne botulism reported to the CDC. Of the 145 outbreaks that were caused by home-prepared foods, 43 outbreaks, or 30 percent, were from home-canned vegetables. With a challenging growing season in Cascade County, there was a peaked interest in how to preserve garden fruits and vegetables, and a need to make sure it's done safely. In 2019, a total of 68 calls with questions about food preservation made it clear that food preservation is a topic of interest. During the 2019 Montana State Fair, 23 one-on-one consults were made with fairgoers to discuss proper and safe canning practices. In August, Katrin Finch, MSU Extension Cascade County Family and Consumer Sciences Agent and Elaine Wood, an MSU Extension Master Food Preserver, held a four-part, hands-on food preservation series. A total of 20 participants preserved 28 half-pints of apple and blueberry jam, 18 pints of pickles, 16 pints of salsa, 18 pints of butternut squash and 15 pints of salmon for a total of more than 10 gallons of product (81 pints). At the conclusion of the series, participants reported gains in knowledge about canning practices, proper procedures, and food safety. One participant stated, “I had no idea I had been using improper practices, I'm glad I have updated information to keep my friends and family safe.” At the conclusion of class, three participants reported harvesting fruit trees and preserving the produce in their own home, with others planning to preserve game meat after hunting season.