Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 18 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 23 |
Number of Food Preservation Workshop participants |
| 2062.1) | 23 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 12 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 10 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 20 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 10 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Katherine Alexander
Major Program: Food Preparation and Preservation
Daviess County Family and Consumer Sciences Extension Agent offered food preservation workshops for a total of thirty-four participants. Two programs were held at two local churches at the request of some of their members. The third program was held at the Daviess County ExtensionOffice.One hundred percent of participants identified research-based methods of home food preservation as a result of the program. One hundred percent of participants differentiated between high and low acid foods, can
