Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 75 |
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) | 31 |
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) | 31 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 36 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 36 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 36 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 36 |
Number pints of fruits or vegetables food dried |
Author: Courtney Jenkins
Major Program: Food Preservation
In August 2017, 26 individuals (23 female, 3 male) participated in the Magoffin County Food Preservation Workshop series. Less than half of the participants had food preservation experience, with a percentage of those with experience still utilizing improper preservation practices, and only five owning their own pressure canner. During the two-day workshop, participants were eager to learn the newest food preservation techniques to ensure that they were following correct procedures and get
