Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 88 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 63 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 382 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 153 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 2 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 150 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 468 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 76 |
Number of Food Preservation Workshop participants |
| 2062.9) | 60 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Diane Mason
Major Program: Food Preparation and Preservation
Home food preservation can help prevent food waste and save on family food budgets. There is an increased interest in eating fresh, locally grown produce and home food preservation has had an increased interest in recent years. If not done properly, however, loss of food, time and money are the least of one's worries. Statistics from the Centers for Disease Control and Prevention, show that home-canned vegetables are the most common cause of botulism outbreaks in the United States. From
