Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
56 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
236 |
Number of pints of fruits or vegetables frozen |
10 |
Number of pints of fruits or vegetables dried |
5 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
90 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
318 |
Number of Food Preservation Workshop participants |
203 |
Number of individuals who reported preparing more healthy home-cooked meals |
25 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
189 |
