Food Preparation and PreservationMajor Program

9899

Total Hours

Contributed.

25508

Contacts

with Local Stakeholders.

15

Hours

of Multistate Efforts.

757

Total Number

of Volunteers Engaged.

Program Indicators

Number of individuals who reported preparing more healthy home-cooked meals

4630

Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces)

6862

Number of individuals who demonstrated safe handling and preparation and/or preservation of food

7491

Number of pints of fruits or vegetables frozen

3089

Number of pints of fruits or vegetables dried

476

Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning

5960

Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food

9513

Number of Food Preservation Workshop participants

2672

Number of Food Preservation Workshop participants reporting an increase in food preservation skills

2337

Stories

Sourdough

Based on the Cooperative Extension Community Needs Assessment, having access to nutritious foods and food security is the number one concern in Carter County. Teaching residents to prepare their own foods using limited ingredients can help them become more self-sufficient, potentially reducing grocery costs and increasing food security, especially those on limited resources. Sourdough bread has gained popularity in recent years through social media and with the rise of grocery costs. The Carter ...

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Sourdough

Stories Behind the Numbers

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