Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 312 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 450 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 598 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 100 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 25 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 225 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 565 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 145 |
Number of Food Preservation Workshop participants |
| 2062.9) | 145 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Jody Paver
Major Program: Food Preparation and Preservation
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 Lincoln County Extension Office hosted the workshop Savor the Flavor: Building Flavor with Herbs. The Savor the Flavor program focused on flavoring dishes with herbs. E
