Extension celebrates 100 years of food preservation

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By Maryellen Garrison

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.

UK offers research-based publications with information on home canning, freezing and drying foods. In these publications, UK specialists offer many new recipes and recommendations for preserving safer, better quality food at home.

The series of publications includes:

Home Canning Basics

Home Canning Salsa

Home Canning Tomatoes and Tomato Products

Home Canning Vegetables

Home Canning Jams, Jellies and Other Soft Spreads

Home Canning Pickled and Fermented Foods

Home Freezing Basics

Freezing Vegetables

Freezing Fresh Fruits

Drying Foods at Home

Stop by the Henry County Extension office or give us a call to request a copy of any of these resources.

Educational programs of the Cooperative Extension Service serve all people regardless of race, color, sex, religion, disability or national origin.