Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 17 |
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) | 12 |
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) | 12 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 241 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 335 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 186 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 16 |
Number pints of fruits or vegetables food dried |
Author: Catherine Jansen
Major Program: Food Preservation
Food PreservationAccording to the Kentucky Department of Agriculture and the Department of Food Banks, “Food insecurity is the U.S. Department of Agriculture’s measure of lack of access, at times, to enough food for an active, healthy life for all household members. Using county data from the five-year period of 2010 to 2014, the study reveals that 17 percent of the population in Kentucky is food insecure – 743,310 people, including 222,380 children. This year’s report fo
