Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 0 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 50 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 45 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
Author: Angie York
Major Program: Food Preparation and Preservation
In a worsening economy, clientele are looking to make better decisions about the purchases they make. To guide consumers as they think about purchasing new cookware, the Lyon County and Trigg County Family and Consumer Sciences agents collaborated on a lesson called "Skillet Cooking" which was offered to Homemakers across the nine Pennyrile area counties. The class taught participants best practices for seasoning cast iron skillets they may already have on hand as well as h
Author: Angie York
Major Program: Food Preparation and Preservation
According to the CDC, 66% of Kentucky adults are overweight and just over 31% are obese. Being overweight and obese puts Kentuckians at higher risk for heart disease, stroke, and diabetes. Additionally, only 24.4% of adults reported having consumed fruits at the recommended level of 2 or more times per day and 29.4% of adults reported having consumed vegetables at the recommended level of 3 or more times per day. In order to reduce obesity numbers and raise the number of fruit
