Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 218 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 19 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 45 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 154 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 13 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 19 |
Number of Food Preservation Workshop participants |
| 2062.9) | 13 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Shonda Johnston
Major Program: Food Preparation and Preservation
One of the most consistent requests received at Clark County Extension from its constituents, is information on growing and cooking with herbs. With upward trends in eating healthier, growing your own food, and living a more self-sustainable life, more people have been hoping to learn about the benefits of herbs. Clark County Extension’s Horticulture Agent and Family and Consumer Sciences Agent partnered up for a 2-class series on Growing and Cooking with Herbs. The 2 classes covered all t
Author: Shonda Johnston
Major Program: Food Preparation and Preservation
Food preservation is a skill that many Clark County residents express interest in, but report hesitancy and fear about actually doing it. Clark County Family and Consumer Sciences agent had many requests for food preservation skills and therefore presented two food preservation workshops, one in July and one in August. The classes consisted of hands-on canning demonstrations of both water bath and pressure canning as well as the safety of both practices. Between the two classes, 19 people
