Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 10 |
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) | 10 |
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) | 10 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 40 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 40 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 40 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 15 |
Number pints of fruits or vegetables food dried |
Author: Brittany Bowling
Major Program: Food Preservation
Participants of all ages attended the Leslie County Food Preservation Workshop. 40% of participants had experience preserving foods but only 20% of the participants owned and used a pressure canner. Participants shared reasons for attending the workshop. Most wanted to be sure that they preserved food safely. One participant commented that she always wanted to home can foods but "didn't have the nerve to try pressure canning on her own". Pa
