Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 18 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 0 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 0 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Catherine Jansen
Major Program: Food Preparation and Preservation
University of Kentucky Cooperative Extension offices are usually busy places in the summer, buzzing with young people learning lots of life skills in day camps that cover cooking, gardening, sewing and a plethora of other activities. The COVID-19 pandemic has quashed all that, but extension educators believe if there’s a will, there’s a way. In a three county effort, the idea for a Day Camp in a Bag was implemented. In Carroll County the FCS Agent, 4-H Agent and the regional Sup
