Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 19 |
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) | 19 |
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) | 19 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 0 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 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 |
Author: Karli Giles
Major Program: Food Preservation
SituationDue to the growing popularity for local foods and backyard gardens, home food preservation programs are in demand. PartnershipThe Jessamine County Extension Service partnered with Cheryl Case and Peggy Helton, retired Family and Consumer Sciences Agents, to present a ….Educational Response,,, 3-day food preservation workshop that address water bath and pressure canning, freezing, and drying food. The Family and Consumer Sciences Agent for Jessamine County presented nutrition
