OSU Extension Service Food Preservation Class Evaluation
Class____________________________ County__________________________ Date________________
As a class participant, we are asking for your help in determining the impact of participation in the classes and
suggestions you might have for improving the quality of the classes we offer. We would appreciate it if you would take a
few minutes to respond to this brief survey before you go. Thank you!
To what extent did this class increase your awareness or knowledge about the following?
Very
little
Some
A lot
Very
much
N/A
1. The importance of using current, tested recipes and
instructions for food preservation and sources for them.
2. What equipment is necessary for preserving foods.
3. What to do if jars do not seal properly.
4. The importance and amount of headspace when filling
jars.
5. To what extent did the class help you learn the food
preservation skills that you needed?
6. Do you plan to use the skills and/or knowledge learned in this class? If so, please explain.
7.
Please circle the answer below that matches what you did BEFORE taking the class, and what you PLAN to do
now that you’ve taken the class.
BEFORE the class I:
Used up-to-date research-based home canning instructions
Checked home-canned foods for spoilage before eating
Always
Always
Sometimes
Sometimes
Never
Never
AS A RESULT OF this Class, I PLAN To:
Use up-to-date research-based home canning instructions
Check home-canned foods for spoilage before eating
Always
Always
Sometimes
Sometimes
Never
Never
8. Would you recommend these classes to someone else?
Yes
No
Not sure
9. The educational event as a whole was:
___ Very Poor ___Poor ___Fair ___Good ___Very Good ___Excellent ___Unable to Rate
10. This class can be improved by:
Please turn this page over to respond to a few questions about the topic of today’s class. Leave sections blank for
topics not covered today.
To what extent did this class increase your knowledge about the following:
Making and preserving jams and jellies
Very
little
Some
A lot
Very
much
N/A
Some
A lot
Very
much
N/A
A lot
Very
much
N/A
A lot
Very
much
N/A
A lot
Very
much
N/A
1. What products and options are available to make the
jam/jelly product your desire (e.g. alternative or low
sugar options; cooked or freezer products)
2. Reasons that jelled products may not turn out as
expected.
Preserving Fruits and Pie Fillings
Very
little
3. Methods of pretreatment to prevent light colored fruits
from darkening during processing or while being stored.
4. Alternatives for sugar syrup poured over fruits in the jars
Preserving Tomatoes and Tomato Products
Very
little
Some
1. How to safely preserve tomatoes.
2. How to ensure that tomato-vegetable mixtures, such as
salsa, are safely made and preserved.
3. What substitutions can be made in salsa recipes to tailor
them to your taste or available ingredients.
Making and Preserving Pickled Products
Very
little
Some
5. Types of pickle products that can be made.
6. How to determine if a pickle recipe is safe to preserve.
7. Reasons that pickled products might not turn out as you
expected.
Pressure Canning Meats and Vegetables
Very
little
Some
1. What equipment is necessary to safely can meats and
vegetables.
2. Steps to follow for safe use of a pressure canner.
3. How to determine if jars are properly sealed.
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