Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 34 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 90 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 33 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 160 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 81 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 26 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 14 |
Number of Food Preservation Workshop participants |
| 2062.9) | 14 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Karen Denniston
Major Program: Food Preparation and Preservation
Bourbon County Extension clientele attendance of traditional programming was restricted during the pandemic and proved to be slow returning to pre-pandemic numbers. In a search for a way of reconnecting, the Family & Consumer Science Agent and the SNAP-Ed Program Assistant Senior decided to offer a cooking through the 2023 Food+Nutrition calendar monthly via Facebook Live. Each month the featured recipe preparation was demonstrated for viewing. The demo was sha
