Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 72 |
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) | 72 |
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) | 72 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 71 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 67 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 201 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 16 |
Number pints of fruits or vegetables food dried |
Author: Diane Mason
Major Program: Food Preservation
Home food preservation can help prevent food waste and save on family food budgets. There is an increased interest in eating fresh, locally grown produce and home food preservation has had an increased interest in recent years. If not done properly, however, loss of food, time and money are the least of one's worries. Statistics from the Centers for Disease Control and Prevention, show that home-canned vegetables are the most common cause of botulism outbreaks in the United States. From
