Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 2000 |
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) | 150 |
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) | 150 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 400 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 200 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 600 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 25 |
Number pints of fruits or vegetables food dried |
Author: Christine Duncan
Major Program: Food Preservation
The locally grown food movement has gained greater interest and popularity in Oldham County in recent years. As more families plant vegetable gardens or make large purchases at Farmers’ Markets the need for information and advanced cooking skills associated with food preservation become greater.To meet this need the Oldham County Family and Consumer Science agent arranged a series of “Canning Boot Camp” classes. Time saving techniques and food safety requirements were stre
