Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 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) |
| 2062.2) | 75 |
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) | 45 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 150 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 100 |
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 |
Author: M. Elizabeth Coots
Major Program: Food Preservation
Preparing and cooking wild game is an important skill that hunters need to know about, and more than just “how to cook”, but also about food safety. In partnership with the Kentucky Department of Fish and Wildlife Resources, a day-long workshop was held to educate hunters about proper wild game butchering, meat handling safety, freezing, jerky-making, and home-canning. While the workshop focused on deer/venison, other wild game butchering, cooking, and preserving techniques were expl
