Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 400 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 525 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 500 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 300 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 400 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 120 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 120 |
Number of Food Preservation Workshop participants |
Author: Rita Stewart
Major Program: Food Preparation and Preservation
In December, this Family and Consumer Sciences Agent offered a Beginning Canning 101 class designed for those clients who had never canned foods before. Three clients expressed major concerns and fears when it came to home preserving foods. They had watched many you tube videos and were not comfortable at all with using either a boiling water canner or a pressure canner. During these first class, participants increased their knowledge of how to safely can food -- which foods in which canne
