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) | 157 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 149 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 78 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 160 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 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: Christy Stearns
Major Program: Food Preparation and Preservation
It is well documented that children learn best when they are actively involved in what they are doing. A Bite Sized Bakers program was designed to engage 37 kindergarten and first grade students in learning the basics of baking including handwashing, identifying and properly using kitchen tools, gathering ingredients and supplies, recipe reading, and decorating baked products. One Teen Leadership Clinton County member helped facilitate the program along with involvement from 8 parents. Participa
