Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 25 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 70 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 25 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 90 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 25 |
Number of Food Preservation Workshop participants |
| 2062.3) | 48 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 15 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Kelly Alsip
Major Program: Food Preparation and Preservation
Success Story: Global Kitchen Adventures - LebanonIntroduction: The Global Kitchen Adventures class in Lebanon has tremendously succeeded in significantly enhancing participants’ culinary skills and knowledge. This success story highlights the positive impact of the class on attendees, focusing on their improved abilities in making Tabouli Salad, food safety practices, and openness to new culinary experiences. The class was led by local community member Debbie Adams, with valuable assistan
