Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 28 |
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) | 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.) |
| 2062.3) | 28 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 1349 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 1230 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 765 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 27 |
Number pints of fruits or vegetables food dried |
Author: Kenna Knight
Major Program: Food Preservation
With the increase request and interest in food preservation by clients in Pendleton County, the Family and Consumer Science Educator hosted a multi-day food preservation workshop. A total of 15 individuals attend the workshops. At the close of each topic the following information was shared based on a pre and posttest: (50%) in Pendleton County increased their food preservation knowledge about the dehydration method. (47%) in Pendleton County increased their food preser
