Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 18 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 0 |
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) | 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 |
| 2062.3) | 9 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 9 |
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: Kayla Walton
Major Program: Food Preservation
The Menifee County Family and Consumer Science program hosted an educational Kid’s Can one-day camp at the extension office to teach youth about food preservation methods. Youth ages 8 and older were assisted by the FCS agent and county homemakers to learn the process of water bath canning.In the morning session, youth made and canned strawberry jam. They practiced cooking skills such as chopping strawberries, measuring sugar and strawberries, mixing ingredients and cooking on a stove-top.
