Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 127 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 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) |
| 2062.5) | 124 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 44 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 8 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 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.) |
Author: Shonda Johnston
Major Program: Food Preservation
Food preservation is a great way to preserve harvest from personal gardens/farmer’s markets to be able to enjoy safe food year round as well as save money and have more control of what goes in your food. A survey of Clark County Extension Council as well as Clark County Homemakers was distributed at the beginning of the 2019 calendar year. The survey asked about desired extension programming and there was interest in food preservation programming. Learning the most current, research-based
