Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 29 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 322 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 18 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 16 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 56 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 237 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 29 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 29 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 29 |
Number of Food Preservation Workshop participants |
Author: Karen Denniston
Major Program: Food Preparation and Preservation
Food shortages during the pandemic attributed to an increased interest in the Tri County Food Preservation classes for 2021. Bourbon, Clark and Nicholas County Family and Consumer Sciences agents joined together to offer hands-on food preservation workshops during late summer 2021.The 3-4 hour workshops were offered one time in each county and at a different time of day for each location. Several participants shared appreciation for the opportunity to attend a neighboring county offic
