Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 165 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 83 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 306 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 306 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 83 |
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: Lora Howard
Major Program: Food Preparation and Preservation
Surviving the Holiday Season, especially during a pandemic can be stressful and hard on families. They are looking for ways to feed and celebrate with their families safely. The University of Kentucky Cooperative Extension Service, Wilderness Trail Area Family and Consumer Sciences Agents partnered together to implement Holiday Cooking School in a Box to help alleviate the stress and provide families with tools and tips to get them through these unprecedented times.The program was conducted in B
Author: Lora Howard
Major Program: Food Preparation and Preservation
Individuals during Covid were looking for nutrition good tasting options for food consumption. Families make choices to improve health and well-being to combat chronic diseases and obesity to improve and make healthy lifestyle changes. The homemaker leaders training Sensational Salads was presented Live via Facebook by the Family and Consumer Science Agent.Topics covered were nutritional value of salad greens, how to select, store and prepare salad, adding color texture to your meal,
