Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 23 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 2 |
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) | 25 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 14 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 2 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 9 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 7 |
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: Lisa Hagman
Major Program: Food Preservation
Seven participants, including two youth* under the age of 18, completed the 2019 Hancock County Food Preservation Program where they were taught the pressure canning, water bath canning, freezing and drying methods of food preservation. Half (50%) of the participants were new to Cooperative Extension programming. A third (33%) of the participants reported using food preservation methods never or rarely, and half (50%) reported using food preservation methods sometimes prior to the pr
