Webster County CES Program Indicators and Success StoriesJul 1, 2017 - Jun 30, 2018





2062 - Food Preservation
2062.1) 3

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) 7

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) 7

Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration)

2062.4) 14

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



Success Stories

Food Preservation - Boiling Water

Author: Katherine Alexander

Major Program: Food Preservation

Webster County Family and Consumer Sciences Extension Agent offered a food preservation workshop for a total of seven participants. One-hundred percent of participants identified research based methods of home food preservation as a result of the program. One-hundred percent of participants differentiated between high and low acid foods and 100% of them accurately prepared food products using the boiling water canning method of preservation. One-hundred person identified signs of spoilage in hom

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