National Health Outreach and Engagement Conference 2024

Houston, S, Israel, F, Thompson, A, and Williford, G.
Consumers reignited the practice of home food preservation (canning, freezing, drying and
fermenting) during the COVID-19 pandemic. During this time of short food supplies and social
distancing, many consumers turned to secure their food supply through home gardening and
preservation. The increase in home-preserving foods further impacted the availability of home
canning supplies and where consumers accessed home food preservation recipes and learning
resources. Approximately 60% of consumers surveyed about food provisioning, use, and waste
during the pandemic will continue food behaviors post-COVID. Additional research on
consumer behaviors has shown that consumers (new to food preservation) who have gained the
most knowledge and experience during this time are more likely to have a longer-term
behavioral change utilizing these skills.

Clemson Extension's Food Systems and Safety Team provides only research-based home
preservation information and instructions and may be relied upon for up-to-date, safe, and
accurate food preservation information. Standard formats for this information include hands-on
workshops, demonstrations, virtual programs, one-on-one consultations, and written
publications. Since the COVID-19 pandemic began in 2020, demand for home food
preservation training and resources has increased significantly more than in previous years, and
this trend continues post-COVID.

This study aims to evaluate South Carolina consumers' knowledge gained in critical areas of
home food preservation before and after attending a hands-on canning workshop in post-
COVID. Study results will help the Food Systems and Safety Team assess participants'
knowledge and skills of home food preservation before training and after completing a
workshop providing science-based home canning instruction. Study results will establish
additional training and resource needs to ensure consumers produce safe home-preserved foods.