This Introduction to Food Preservation course provides a practical, hands-on foundation in safely preserving food using research- and evidence-based methods. Participants will learn the fundamentals of food preservation and food safety while building skills in drying and dehydration, fermentation, freezing, and both water bath and pressure canning. All content is aligned with Montana State University standards for safe home food preservation, ensuring participants gain accurate, up-to-date information they can confidently apply. The course emphasizes quality, safety, and informed decision-making to support reducing food waste and strengthening self-sufficiency at home.