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) | 200 |
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) | 22 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 22 |
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: Andrea Slone
Major Program: Food Preservation
According to the U.S. Department of Health & Human Services, one in five households in the United States practice home canning. The Center for Disease Control has stated that 30 percent of botulism cases from the past decade was caused by home canning practices. As by popular demand in the county, the Floyd County Family & Consumer Science Agent held multiple food preservation hands-on workshops for the third year in a row throughout the county for 22 individuals. Eighty percent of
