Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 20 |
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) | 68 |
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) | 30 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 30 |
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) | 110 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 6 |
Number pints of fruits or vegetables food dried |
Author: Kathy Byrnes
Major Program: Food Preservation
According to PLOS One, a peer-reviewed science publication, nearly one pound of food per person is wasted each day in America. Of the 22 food groups studied, fruits and vegetables contributed to the most food wasted. As we know, food waste comes at a cost our environment, and our pocket books. The study concluded that one approach to minimizing food waste is to educate consumers about how best to prepare and store fresh fruits and vegetables, as well as a complimentary approach to
Author: Kathy Byrnes
Major Program: Food Preservation
According to Penn State Extension, increased interest in eating locally grown produce has led to renewed popularity of home food preservation. If not done properly, loss of food and money are minor problems. The Centers for Disease Control and Prevention report the major problem - that home canned vegetables are the most common cause of botulism outbreaks in the US. From 1996-2014, they report 145 cases of botulism from home prepared foods, with 43 of those coming from home canned vegetabl
