Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 653 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 33 |
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) | 227 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 147 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 159 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 17 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 17 |
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: Lora Davidson
Major Program: Food Preservation
17 participants (14 female, 3 male) attended the Harlan County SNAP Food Preservation Workshop. Very few of the participants had very little food preservation experience.Lora Davidson, Harlan County Family and Consumer Sciences Agent, did an excellent job hosting the workshop and involving all of the Harlan County Extension staff. Agriculture Agent, Jeremy Williams, attended the workshop available to answer any gardening questions and to distribute the UK Annual Gardening booklet upo
