Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number of individuals who reported preparing more healthy home-cooked meals |
6157 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
8460 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
3735 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
11857 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
9281 |
Number of pints of fruits or vegetables frozen |
5617 |
Number of pints of fruits or vegetables dried |
1155 |
Number of Food Preservation Workshop participants |
1433 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
1027 |
Early during the pandemic, many people found their grocery stores temporarily out of certain food products. People were also concerned about contracting Covid-19and tried to minimize trips to grocery store. As a result, they stocked up on groceries for their pantries, refrigerator, and freezer. A well-stocked pantry has benefits aside from emergency preparedness: It can increase the likelihood to cook, decrease the amount of prep time, reduce the need to use a recipe, save money, and contribute ...
