Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 1216 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 63 |
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) | 1102 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 766 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 22 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 33 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 133 |
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: Karen Denniston
Major Program: Food Preservation
Tri-County Food Preservation ClassesFood preservation is coming back! The request for food preservation classes have increased yearly in Bourbon, Harrison and Nicholas County extension offices. Our clientele has a genuine desire to know “what” is in their food. Many or the request involved working individuals that could not attend the typical daytime workshops. Bourbon, Harrison and Nicholas county FCS agents decided to pool their resources to offer a Food Pre
