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) | 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.) |
| 2062.3) | 15 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 30 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 15 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 11 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 15 |
Number pints of fruits or vegetables food dried |
Author: Laken Campbell
Major Program: Food Preservation
Nine participants completed the 2018 Lee County Food Preservation Program including five participants new to Cooperative Extension programming. They learned the pressure canning, water bath canning, freezing and drying methods of food preservation. Almost half (40%) of the participants reported using food preservation methods never or rarely prior to the class. Many of the Lee County participants said that they learned about the program through a friend, the Extension agent or
