Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 5 |
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) | 8 |
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) | 8 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 10 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 10 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 16 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 24 |
Number pints of fruits or vegetables food dried |
Author: Heather Cheek
Major Program: Food Preservation
Twelve participants returned evaluations from the Mason County Food Preservation program, including three new to Cooperative Extension programs. They learned the water bath, pressure canning, freezing and drying methods of food preservation. Participants identified their current skill levels as mostly intermediate (67%) with 25% identifying themselves as novices and 8% as skilled. Half of the participants reported learning about the program via the Homemaker newsletter; others from friends and o
