Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 500 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 340 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 0 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 418 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 336 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 486 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 57 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 108 |
Number of Food Preservation Workshop participants |
| 2062.9) | 108 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Diane Mason
Major Program: Food Preparation and Preservation
With the spread of COVID 19 in spring and summer of 2020, many more citizens grew home gardens and many preserved their harvest for the first time. Critical home canning equipment (including canners, jars, and lids) and ingredients (vinegar) were in short supply. (https://source.colostate.edu/home-canning-can-be-challenging-for-first-time-produce-preservers/) Combine the bountiful harvest with limited knowledge and lack of needed supplies it was evident that education on reliable information on
