Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 400 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 200 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 0 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 500 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 300 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Rita Stewart
Major Program: Food Preparation and Preservation
Because of in-person meeting restrictions, the Lincoln County Extension Office has moved to incorporate virtual options and independent study pick-up kits. This has allowed clients to stay engaged and provided new opportunities for Extension Programs to involve the entire family. All Lincoln County Extension Staff members worked together to plan and implement a week-long Pumpkin Palooza event for the last week of October. Families signed up in advance and received a kit with most of the supplies
