Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 57 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 57 |
Number of Food Preservation Workshop participants |
| 2062.1) | 79 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 1020 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 75 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 845 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 79 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 240 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 30 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Cathy Sparks
Major Program: Food Preparation and Preservation
The problem- Grow Appalachia group of farmers are required to attend a Food Preservation class as a part of their educational experience with the program. The ANR Agent asked that I teach the class to demonstrate how to water bath can and pressure can. The educational program response-As a result, I prepared a class where I would demonstrate these food preservation techniques, pressure canning green beans and water bath canning grape jelly. With the help of our administrative as
