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For the past 100 years, the University of Kentucky Cooperative Extension Service has improved the lives of families through educational programs in food preservation.
Beginning in the spring of 1914, girls’ canning clubs were formed at the height of the canning season to teach young people how to safely preserve their harvests.
In the 1940s amidst the back drop of World War II, agricultural and home demonstration agents encouraged Kentuckians to produce 75 percent of their food at home through a “live-at-home” campaign.
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