Success StoryFood Preservation Series
Food Preservation Series
Author: Hazel Jackson
Planning Unit: Rockcastle County CES
Major Program: Food Preparation and Preservation
Plan of Work: Nutrition and Food Systems
Outcome: Initial Outcome
The problem As food costs have soared in 2023, families have a renewed interest in food preservation as a way to insure food security for the next year.
The educational program response During the Spring and early summer of 2023 the Rockcastle County FCS agent offered a 5-part hands-on food preservation series to insure that food preservation is done in a safe manner.
The participants/target audience All families in the county. 30% of attendees of the workshops related that they have no canned foods before.
Other partners (if applicable) .
Program impact or participant response: .Attendance for the series was as follows Pressure Canning: 47 participants; Boiling Water Canning: 27; Freezing and Drying: 22; Jams and Jellies: 16; Making Salsa: 8. Two demonstrations will be done by the FCS agent at Farmers Markets in July to complete the canning series for the season. Participants have been asked to keep a list of all foods canned for the summer, which will be turned in to the Extension Office in September.
Stories by Hazel Jackson
Extension Homemakers use Sewing Skills to Help Others During Pandemic
During the Covid 19 pandemic 22 Extension Homemaker members in Rockcastle County report that they h... Read More
Rockcastle FCS reaches families with Pick Up and Go Program Bags during Covid Pandemic
Social distancing measures during the Covid 19 pandemic has caused Extension Agents to need new ways... Read More
Stories by Rockcastle County CES
Extension Homemakers use Sewing Skills to Help Others During Pandemic
During the Covid 19 pandemic 22 Extension Homemaker members in Rockcastle County report that they h... Read More
Rockcastle FCS reaches families with Pick Up and Go Program Bags during Covid Pandemic
Social distancing measures during the Covid 19 pandemic has caused Extension Agents to need new ways... Read More
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment