Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
2523 |
Number of Food Preservation Workshop participants |
2538 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
7223 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
7648 |
Number of pints of fruits or vegetables dried |
698 |
Number of pints of fruits or vegetables frozen |
3296 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
6677 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
5931 |
Number of individuals who reported preparing more healthy home-cooked meals |
5640 |
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building skills and cooking knowledge increases the likelihood that people choose to prepare home-cooked meals. To encourage more home-prepared meals, the Scott County Extension Agent for Family and Consumer Sciences and Agent Horticulture worked together to host the workshop Savor the Flavor: Cooking with Oils, Herbs, an...
