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) | 8 |
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) | 3 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 60 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 80 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 40 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number pints of fruits or vegetables food dried |
Author: Shannon Smith
Major Program: Food Preservation
Participants of the 2018 Bracken County Food Preservation Program learned the pressure canning, water bath canning, freezing and drying methods of food preservation. Participants said that they learned about the program via the Homemaker Newsletter, on Facebook, on the Extension website, and through a friend. Participants chose to attend the program because of a desire to learn, in order to improve skills, to use the skills to earn and save money, to interact with others an
