Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 20 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 24 |
Number of Food Preservation Workshop participants |
| 2062.1) | 106 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 34 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 22 |
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) | 2 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Ruth Chowning
Major Program: Food Preparation and Preservation
The Incubator Farm Program is a three-year farm business development program for New Americans in Louisville, KY. As a part of the 2nd year of this program, the co-facilitators: Jefferson Co. Extension Service, and Common Earth Gardens, a division of Catholic Charities, invited the Bullitt County Extension Agent for Family and Consumer Sciences along with the UK Food & Nutrition Specialist to provide workshops on food safety, micro-processing and basic canning to these farmers and other indi
