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 |
The residents of Carlisle County live in a food desert. Having only 2 supermarket locations available for the entire county, access to fresh produce is limited. Many residents resort to home gardening to fill this need. In an effort to provide residents with a way to make their freshly grown produce last beyond harvest and stretch their food dollars, a 3 day food preservation workshop was offered.Six participants completed the 2019 Carlisle County Food Preservation Program where they were taught...
