Food PreservationMajor Program
Total Hours
Contributed.
Contacts
with Local Stakeholders.
Hours
of Multistate Efforts.
Total Number
of Volunteers Engaged.
Program Indicators
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 |
Stories
Barren County Extension Promotes Safe Canning Practices
One in five households in the United States practice home canning, according to the U.S. Department of Health & Human Services. The Center for Disease Control has stated that 30 percent of botulism cases from the past decade was caused by home canning practices. In an effort to promote safe canning practices in the Barren County community the County Agent for Family and Consumer Sciences partnered with retired agents and the Nutrition Education Program to present a 3 day Food Preservation Worksh...
Reports
Stories Behind the Numbers
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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