Supplemental Nutrition Assistance Program Education

SNAP-Ed offers nutrition education to SNAP participants and persons eligible to receive benefits. SNAP-Ed participants are Montana families with children, youth, seniors, singles, and individuals with developmental disabilities throughout the state. Series lessons or single demonstrations are presented with practical information and skill-building tips for choosing healthier foods, preparing meals, learning appropriate food safety practices, modeling good food choices for family members, and incorporating ways to be more physically active. The goal is to provide people with the opportunity to acquire skills that assist in choosing healthy lifestyles.

Kim Degner, SNAP-Ed Project Manager (406) 447-8042 or email

 

Lewis and Clark County Extension provides a number of resources to safely and economically preserve food at home. We also offer tools that can be rented for canning at home such as a pressure cooker. Pressure cooker gauges can be tested at the Extension Office for free. It is recommended to test pressure cooker gauges once a year. 

Please see links below for more information on water bath and pressure canning, freezing, drying, and storing foods. A number of useful MSU Montguides can be downloaded for freehere.

The National Center for Home Food Preservation provides excellent research-based recommendations for most methods of home food preservation.

The University of Nebraska - Lincoln

Parts for Pressure Cookers - If new parts are no longer made, the canner is no longer considered safe, and we recommend the pressure canner be taken out of commission. 

Storing Fruits and Vegetables from Washington State University. This excellent guide provides tips for storing fruits and vegetables in and around the house for optimum shelf life.

Food Preservation Tips and Resources from USDA