Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 300 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 25 |
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) | 200 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 150 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 120 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 20 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 40 |
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: Rebecca Miller
Major Program: Food Preservation
Economic stressors on family budgets and the rise of recalls on food, have resulted in an increase in home gardening and food preservation. Also, the need for younger individuals to learn how to preserve their own food is something the FCS council and county extension council felt needed to be addressed. To focus on food safety issues related to home food preservation, the Bell County Cooperative Extension Service in cooperation with Henderson Settlement Grow Appalachia and Bell County High Scho
