Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 185 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 45 |
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) | 175 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 48 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 24 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 28 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 28 |
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: Nellie Buchanan
Major Program: Food Preservation
Preserving food is as old as time itself, it seems. However, safe food handling and storage is essential to food safety and quality. Following several food preservation workshops, there were several requests for and an interest in learning to safely preserve meat. The inclusion of a diverse, non-tradition FCS audience (i.e. getting men to attend) also led to the food preservation workshop on canning fresh meat and ground meat. The workshop focused on the food preservation techn
