Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 0 |
Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets) |
| 2062.2) | 39 |
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.) |
| 2062.3) | 39 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 45 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 0 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 16 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 5 |
Number pints of fruits or vegetables food dried |
Author: Amanda Broderick
Major Program: Food Preservation
2017 Lewis County Food Preservation WorkshopSix participants attended the 2017 Lewis County Food Preservation Program including one participant new to Cooperative Extension programs. They learned pressure canning, water bath canning, freezing and drying methods of food preservation. Half of the participants identified their current food preservation skill levels as ‘Novice’ and half as ‘Intermediate’. Many participants reported learning about the program
