Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 48 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 15 |
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) | 63 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 42 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 3 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 15 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 15 |
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: Alivia Faris
Major Program: Food Preservation
1 male and 14 female participants attended the 2019 Lawrence County Food Preservation Program. Participants had very little food preservation experience and expressed an interest to learn all methods of food preservation and gain skills to be able to safely preserve fresh produce from their home gardens and local farms. Over half (56%) of the participants reported never or rarely using food preservation methods prior to the program.Alivia Faris, Family and Consumer Sciences Agent, promoted the w
Author: Alivia Faris
Major Program: Food Preservation
The Lawrence County Extension Agent for Family and Consumer Sciences held a “Cooking through the Calendar” workshop each month throughout 2019. This program was held to address the issues of kitchen safety, food preparation skills, and making healthier choices. With 39% of Lawrence County residence in less than good health and a prevalence of hypertension of 67% (Kentuckyhealthfacts.org), the program was developed to provide the opportunity for individuals to gain skills to prepare h
