Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
7060 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
7021 |
Number of individuals who reported preparing more healthy home-cooked meals |
4994 |
Number of pints of fruits or vegetables dried |
1236 |
Number of pints of fruits or vegetables frozen |
3964 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
5082 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
51388 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
41366 |
Number of Food Preservation Workshop participants |
41549 |
Many individuals and families have had a renewed interest in food preservation. Coming out of the unstable environment that COVID caused, people are seeking to be more self-sufficient. Some are turning to the internet for instruction, but much of what is on the internet is misleading or just wrong. Safety when preserving food should be priority and research-based methods should always be used. With this in mind the Grayson County Extension Agent for Family and Consumer Sciences, implemented seve...
