Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 28 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 28 |
Number of Food Preservation Workshop participants |
| 2062.1) | 452 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 14 |
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) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 535 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 14 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 8 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Diane Mason
Major Program: Food Preparation and Preservation
In recent years the value of baking and cooking from scratch or at home has been shown to help improve mental health and well-being (1,2,3,4). Helping individuals learn to bake, while creating recipes that yield small portions was the focus of two programs offered by the Boone County Cooperative Extension Service. “Baking Basics” (four weeks) and “Baking for One, Two or a Few” (three weeks) were two hands-on series focused on creating baked goods based on the Univer
