Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 22 |
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) | 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.) |
| 2062.3) | 22 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 220 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 350 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 150 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 150 |
Number pints of fruits or vegetables food dried |
Author: Lora Davidson
Major Program: Food Preservation
6 (5 female, 1 male) attended the Harlan County Food Preservation Workshop. Participants had some experience with food preservation using the boiling water canner and freezing foods, but had not used the pressure canner or the dehydrator.FCS Agent Lora Davidson had SNAP ED publications on display, provided lunch, and conducted evaluations. Agriculture Agent, Jeremy Williams, had gardening publications on display and attended most of the workshop. Presentation and hands on activ
