Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 430 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 42 |
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) | 450 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 125 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 120 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 27 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 32 |
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: Jordan Crain
Major Program: Food Preservation
In order to provide timely and accurate information to those wishing to preserve food from home this season, the Green County Public Library and the Green County Extension Agent for Family and Consumer Sciences teamed up to offer a virtual Salsa Canning Workshop. As a result of the virtual workshop, a total of twenty-six adult participants were able to watch and learn how to safely prepare and preserve salsa. Additionally, participants were given the opportunity to ask questions about anything r
