Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 5 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 10 |
Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets) |
| 2062.5) | 5 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 5 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 5 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 10 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 10 |
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.) |
Author: Amanda Broderick
Major Program: Food Preservation
The 2019 growing season proved to be highly successful for individuals in the Lewis County area who planted tomatoes- so successful that many individuals began to wonder what to do with the produce. Salsa naturally seemed like a great solution, however it is well known that if proper canning practices are not followed it can turn dangerous or even deadly for those who consume it. It is very important that individuals learn safe canning methods and process their canned goods for proper times and
