Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.1) | 32 |
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) | 22 |
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) | 0 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.4) | 0 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.5) | 22 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 0 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number pints of fruits or vegetables food dried |
Author: Charles May
Major Program: Food Preservation
Over the past decade, people have taken more interest in where their food comes from and what is in their food. This is very much the case in Perry and surrounding counties, interest in heritage skills has increased as a way to preserve skills of grandparents as well as extending their food dollar and taking pride in creating food for their family. This can be seen by the popularity of country ham programs for youth and adults in Kentucky.The Perry County Agriculture and Natural Reso
