2062 - Food Preservation | ||
---|---|---|
2062.1) | 57 |
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) | 19 |
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) | 19 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
2062.4) | 0 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
2062.5) | 0 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
2062.6) | 0 |
Number pints of fruits or vegetables frozen |
2062.7) | 0 |
Number pints of fruits or vegetables food dried |
There are no Success Stories found