Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 0 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 74 |
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) | 0 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 0 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 53 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 58 |
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: Vicki Wynn
Major Program: Food Preservation
During times of economic downturn, there is an increased interest in home food preservation. More families are experiencing the benefits of home gardening and preserving their harvest. Another advantage of home food preservation is that it allows the ability to control ingredients such as salt and sugar, especially for those who are on restricted diets. University of Kentucky Cooperative Extension provides research-based home food preservation information through a stand
