Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 500 |
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) | 200 |
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) | 200 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 521 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 1481 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 745 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 7 |
Number pints of fruits or vegetables food dried |
Author: Rita Stewart
Major Program: Food Preservation
Foodborne botulism can happen by eating foods that have been contaminated with botulinum toxin. Home-canned vegetables are the most common cause of botulism outbreaks. In order to educate others about safe methods of preserving foods, this Family and Conusmer Sciences Agent taught nine food preservation classes with a total of 88 participants. Classes included canning meats, venison, tomatoes, grape jelly, and less sugar needed jams and jellies. As a result of the Pectins 101 program
