Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 48 |
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) | 48 |
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) | 48 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 685 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 576 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 244 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number pints of fruits or vegetables food dried |
Author: Lora Pullin
Major Program: Food Preservation
The rate of residents living in Greenup County with diabetes has risen to a rate of nearly 34%. As part of a Food Preservation Series, Greenup County Cooperative Extension in collaboration with the Diabetes Today Coalition sponsored a three session series focused on “Home Canning Basics”. The programs focus involved teaching participants how to properly preserve a variety of foods to benefit their health and budget. In hopes to encourage participants to savor the flavor of summ
