Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 1341 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 36 |
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) | 1024 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 1587 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 317 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 20 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 46 |
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: Kayla Watts
Major Program: Food Preservation
According to Kentucky County Health Rankings from 2019, 20% of the population of Breathitt County is food insecure; meaning that 20% of the people in Breathitt County lack adequate access to food. Health care rankings also state that Breathitt County adult citizens have one of the highest diabetic rates in Kentucky. It is imperative that the Breathitt County population have access to foods and optimally, nutritious foods, that will benefit their overall health. Breathitt County
