Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 262 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 576 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 138 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 66 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 389 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 424 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 262 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 37 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 37 |
Number of Food Preservation Workshop participants |
Author: Tracy Cowles
Major Program: Food Preparation and Preservation
One in five households in the United States practice home canning, according to the U.S. Department of Health & Human Services. The Center for Disease Control has stated that 30 percent of botulism cases from the past decade was caused by home canning practices. In an effort to promote safe canning practices in Butler County, the Agent for Family and Consumer Sciences offered a Food Preservation class on water bath canning, jelly and jam making, and freezing.Fourteen participants were taught
Author: Tracy Cowles
Major Program: Food Preparation and Preservation
Making healthy choices for snacks was taught to 128 sixth graders during the 2022 school year. During this time, the students were taught the importance of fruits in their diet and introduced to foods that would make nutritious snacks. Fruits were used for the most part since several of the students mentioned the “lack of” them in their diets. Fruits presented were, mangos, apricots, grapes, apples, bananas, strawberries, blueberries, pineapple, cranberries, raisins, mandarin oranges
