Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 64 |
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) | 47 |
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) | 37 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 214 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 273 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 250 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number pints of fruits or vegetables food dried |
Author: Nola Janeen Tramble
Major Program: Food Preservation
A three day food preservation workshop was offered in Crittenden County with 12 participants. During the workshop participants learned to use a pressure and water bath canners, along with freezing and drying methods of food preservation. They Canned Green beans, salsa & tomatoes. Dried apples and bananas and froze corn and freezer jam. Three months following the 2018 Crittenden County Food Preservation Program, four participants completed the Three-Month Follow-Up Survey. &
