Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
10949 |
Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets) |
1977 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
9475 |
Number pints of fruits or vegetables frozen |
7109 |
Number pints of fruits or vegetables food dried |
2394 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
2485 |
Number of food preservation program participants reporting increased food preservation knowledge or skills (such as safe preservation techniques for canning, freezing and dehydration; identifying food spoilage; use of proper tools, etc.) |
2160 |
1 male and 14 female participants attended the 2019 Lawrence County Food Preservation Program. Participants had very little food preservation experience and expressed an interest to learn all methods of food preservation and gain skills to be able to safely preserve fresh produce from their home gardens and local farms. Over half (56%) of the participants reported never or rarely using food preservation methods prior to the program.Alivia Faris, Family and Consumer Sciences Agent, promoted the w...
