Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 300 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 300 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 50 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 60 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 60 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 50 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 8 |
Number of Food Preservation Workshop participants |
| 2062.9) | 8 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Whitney Morrow
Major Program: Food Preparation and Preservation
Based on the Cooperative Extension Community Needs Assessment, having access to nutritious foods and food security is the number one concern in Carter County. Teaching residents to prepare their own foods using limited ingredients can help them become more self-sufficient, potentially reducing grocery costs and increasing food security, especially those on limited resources. Sourdough bread has gained popularity in recent years through social media and with the rise of grocery costs. The Carter
Author: Whitney Morrow
Major Program: Food Preparation and Preservation
Kentucky Youth ranks among the highest in the US for obesity. In fact, in 2020 only 6% of Carter County youth consumed the recommended number of fruits and vegetables. Involving children in food preparation has been proven to successfully increase the consumption of nutritious food in children. The Carter County Family and Consumer Sciences Agent was asked to teach cooking classes to youth at 4-H camp.The 4-H Camp three days cooking classes, where 40 campers (ages 9-15) from three di
