Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 36 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 325 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 36 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 85 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 25 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 155 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 36 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 40 |
Number of Food Preservation Workshop participants |
| 2062.9) | 36 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Shannon Smith
Major Program: Food Preparation and Preservation
Since the recent rise in the popularity of growing one’s own garden and preserving their food. A series of Food Preservation classes was offered and taught in 2 different counties. The Bracken FCS agent and the Mason Co FSC program assistant collaborated to offer the classes in the 2 counties. Classes were taught on topics such as Pressure Cooker, Water Bath, Dehydration, and Freezing techniques. Teaching food preservation to adults has had a profound impact on in
