Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning

Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets)

Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning

Number pints of fruits or vegetables frozen

Number pints of fruits or vegetables food dried

Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration)

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.)