Describe the Issue or Situation.

Gardening and growing food is only part of being self-sufficient and food stable.  Learning how to preserve what you grow is key in being resilient and education on food preservation is scarce in Bullitt County.

Describe the Outreach or Educational Program Response (and Partners, if applicable).

Partnering with the Bullitt County Master Gardener Volunteers, the Horticulture Agent and Program Assistant wanted to offer an introduction to the many ways one could use to preserve their harvest. Utilizing time tested and researched based methods of food preservation, this program demonstrated many techniques and discussed their pros and cons, suggested shelf life and which you should use for different types of produce.  Some of the techniques discussed were water bath and pressure canning, drying, dehydrating and freeze-drying, fermentation and pickling.  During the program we provided resources, links and publications to more in-depth information on the different techniques discussed in the class.  After the presentation, we offered a tasting of many different preserved foods such as freeze dried fruits and candies, jams and jellies, salsa, canned beans, pickles and sauerkraut for participants to try and the recipes they could use to make them at home.

Provide the Number and Description(s) of Participants/Target Audience.

There were 32 participants and the target audience were community members interested in growing and preserving their own food.

Provide a Statement of Outcomes or Program Impact. Please note that the outcomes statement must use evaluation data to describe the change(s) that occurred in individuals, groups, families, businesses, or in the community because of the program/outreach.

One class participant reported "This class taught us valuable skills on food preservation and storing for year-round use. The impact helps prepare the community for emergencies, economic hardship, etc. This class also offered economic benefits to the community by teaching the skills necessary to reduce grocery bills and help people make the most of farmers markets and CSA’s. It was a great introduction to a broader set of skills related to homesteading. I like how this class taught practical skills to increase our food sovereignty."  

93% of class participants reported that they were planning to try making one or more of the provided recipes.  9 participants were exposed to foods they hadn't tried previously.  3 verbally reported that they had never tried homemade saurkraut before and were excited to try making it themselves after trying it.  This program provided participants the means to use more of the food they were producing and reduce food waste, 78% reported they would get more use out of the food they grow as a result of information we provided.