Success StoryFloyd County Continues to Teach Families how to Preserve Foods Safely
Floyd County Continues to Teach Families how to Preserve Foods Safely
Author: Andrea Slone
Planning Unit: Floyd County CES
Major Program: Food Preparation and Preservation
Plan of Work: Health and Nutrition
Outcome: Long-Term Outcome
The problem
According to the U.S. Department of Health & Human Services, one in five households in the United States practice home canning or food preservation. The Center for Disease Control has stated that 30 percent of botulism cases from the past decade was caused by home canning practices.
The educational program response
As by popular demand, the Floyd County Family & Consumer Science Agent held two food preservation hands-on workshops at the St Vincent Mission Volunteer House. Day one was pressure canning (green beans). Day two was boiling water canning (strawberry jam).
The participants/target audience
A total of 27 individuals participated in the two hands-on workshops. Most of the participants were part of the Grow Appalachia program.
Other partners (if applicable)
St. Vincent Mission and Grow Appalachia
Program impact or participant response.
Surveys indicated that 100 percent of participants agreed that they were able to identify safe, research-based methods of home food preservation. One couple stated that after attending one of the Floyd County Food preservation workshops in 2022, they were confident enough to purchase a pressure canner and start safely canning product in their own home.
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- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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