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) |
1358 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
1281 |
Number of pints of fruits or vegetables frozen |
3529 |
Number of pints of fruits or vegetables dried |
132 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
3095 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
1480 |
Number of Food Preservation Workshop participants |
690 |
Number of individuals who reported preparing more healthy home-cooked meals |
438 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
640 |
Everything SourdoughThe popularity of sourdough bread has risen recently, seen in an increase in bakery sales and home bakers making sourdough bread in their home. Sourdough bread has a unique flavor, texture, and potential health benefits.Traditional sourdough bread made with wild yeastand bacteriahas several benefits over bread madewith commercialbakers yeast. Because of theorganic acidsproduced by the Lactobacillusbacteria, sourdoughhas a lower pH than standard bread.This notonly gives it a d...
