Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 62 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 288 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 18 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 40 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 268 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 448 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 53 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 44 |
Number of Food Preservation Workshop participants |
| 2062.9) | 40 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Kathy Byrnes
Major Program: Food Preparation and Preservation
According to marketing research firm Modor Intelligence, the Unites States small kitchen appliance market is witnessing huge growth, innovation and consumer engagement. Consumer buying patterns include growth in the percentage of buyers purchasing housewares online. In addition, the trend of small kitchen appliances is gaining momentum among millennials, as they look for small space appliances that use less energy and are useful in smaller homes. Earlier research from Utah State University found
Author: Kathy Byrnes
Major Program: Food Preparation and Preservation
With the spread of COVID 19 in spring and summer of 2020, many more citizens grew home gardens. Information on safe and effective ways to preserve food preservation was needed as much as ever. Traditional in person and hands on classes, however, were out of the question. In addition, according to the Center for Disease Control (CDC), many cases of foodborne botulism have happened after people ate home-canned, preserved, or fermented foods that were contaminated with toxin. The foods became
Author: Kathy Byrnes
Major Program: Food Preparation and Preservation
The United States Department of Agriculture (USDA) tells us that although our food supply in the United States is safe, disease-causing pathogens contaminate food and can cause foodborne illness. Millions get sick, are hospitalized and even die from foodborne illness and infection each year. Since it is so serious, it is important for individuals to know and practice safe food handling behaviors to reduce risk of getting ill from contaminated food. The topic of food safety for consumers is a ver
Author: Kathy Byrnes
Major Program: Food Preparation and Preservation
A new study by Tufts University researchers found that 50% of full-service restaurant meals and 70% of fast-food meals consumed in the Unites States were found to be of poor nutritional quality. The authors of this study recommended eating at home more often as one of their suggestions for healthier meal options.With these statistics in mind (from this and many other studies), the Kenton County Family and Consumer Sciences Agent developed and implemented a 6-part “One Pan Meals” seri
