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Impact Report

For plan KA 703. Nutrition Education and Behavior (Roosevelt County)
Date October 28, 2011, 9:04 pm
For Objective Short-term Show short-term objectives
Impact Report Food Preservation A two day food preservation workshop was presented in collaboration with ENMU Family and Consumer Science Department with 25 participants. Several of the participants were from the Food Preservation class and others were members of the community providing a diverse group of participants. This hands-on opportunity allowed participants to learn the basics of pressure canning and water bath canning. Food dehydration was also discussed and a variety of dried foods were shown to the class. The hands on opportunities allowed participants to be directly involved in the making of jelly, pickled peppers, spicy apple rings and carrots. This allowed them to experience both using the water bath and the pressure canner. The participants were able to see a pressure canner tester in operation and learn the importance of having the pressure gauge tested each year. They also judged the products they made to learn how to identify a quality product. Information about food borne illness and the dangers of botulism was learned by the participants. Participants were given a Complete Guide to Home Food Preservation from USDA, NMSU Extension Canning resources and other research based materials. Reliable online resources were identified.