Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 8 |
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) | 37 |
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) | 37 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 192 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 218 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 86 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 31 |
Number pints of fruits or vegetables food dried |
Author: Julia Wilson
Major Program: Food Preservation
Each year during the gardening season, Edmonson County residents reach out to the Edmonson County Cooperative Extension Service with questions about food preservation. Families often wish to save money by preserving fresh produce. According to the Kentucky Cabinet for Health and Family Services Data Book(2015) 21.2% of Edmonson County families live below poverty and there were 2,191 SNAP recipients whose average benefits were $240.95 per month.Since 2015 the FCS Agent has scheduled multiple food
