Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 235 |
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) | 51 |
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) | 46 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 92 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 92 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 92 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 92 |
Number pints of fruits or vegetables food dried |
Author: Alivia Faris
Major Program: Food Preservation
Lawrence County Food Preservation WorkshopsAccording to the data collected by Kentucky HealthFacts.org, over 1/3 of Lawrence County’s Population is in less than good health. This is an 11% higher rate than Kentucky’s population of adults in less than good health. With this knowledge in mind, the Lawrence County FCS Agent worked in collaboration with the Nutrition Education Program (NEP) to present a 3 day Food Preservation Workshop. The workshops included educational information on:
