Extension
It Starts With Us
| 2062 - Food Preservation | ||
|---|---|---|
| 2062.4) | 800 |
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
| 2062.1) | 100 |
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) | 1250 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 100 |
Number pints of fruits or vegetables frozen |
| 2062.7) | 75 |
Number pints of fruits or vegetables food dried |
| 2062.3) | 1250 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
| 2062.2) | 75 |
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: Peggy Jones
Major Program: Food Preservation
The USDA and Department of Health and Human Services, consumption of total fruit and total vegetables are expected to grow roughly 4% respectively in the next 5 years. With the increase on the rise of consuming vegetables the Family and Consumer Sciences Extension Agent provides food preservation classes at the local high school to juniors and seniors in Rowan County. A popular food item such as salsa was picked to demonstrate how quick and easy it is to can vegetables. Students learn basic
