2017 Lewis County Food Preservation Workshop

Six participants attended the 2017 Lewis County Food Preservation Program including one participant new to Cooperative Extension programs.  They learned pressure canning, water bath canning, freezing and drying methods of food preservation.  Half of the participants identified their current food preservation skill levels as ‘Novice’ and half as ‘Intermediate’.  Many participants reported learning about the program via Facebook, friends and Living Well sessions.  Most (83%) chose to attend the program because of a desire to learn, for personal accomplishment, to improve skills and to interact with others.

End of program evaluation results indicate an increase in food preservation skills.  All participants (100%) reported that the food preservation program fulfilled their expectations.  All participants (100%) agreed that they have better skills in home preservation methods following the program, that they can accurately prepare foods and containers for home food preservation and that they can identify spoilage in home preserved products.  One third (33%) of the participants reported growing a garden this year.  Participants reported using food preservation methods to can 6 pints of fruits, vegetables or fruit/vegetable products using pressure canning, 5 pints of fruits, vegetables or fruit/vegetable products using water bath canning, dry 2 pints of fruits and vegetables, and freeze 3.5 pints fruits, vegetables, jams and jellies.