Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 15 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 15 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 15 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
Author: Nola Janeen Tramble
Major Program: Food Preparation and Preservation
Who doesn’t love homemade bread, fresh out of the oven? In an effort to jump start extension programs after a Covid slump, the Crittenden County FCS agent and 2 extension homemakers decided to teach a breads series. There are many health benefits to baking your own bread. It is guaranteed fresh, it has no harmful preservatives, you have control over making the bread as nutritious as possible, kneading can be relaxing, it is less expensive and many more reasons. We decided to a
