Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 48 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 850 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 48 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 400 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 76 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 758 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 48 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 48 |
Number of Food Preservation Workshop participants |
| 2062.9) | 48 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Cathy Sparks
Major Program: Food Preparation and Preservation
The problem A group of 18 University of Dayton students have come into Magoffin County to spend the summer doing work in the community. The group is divided into pairs to prepare the evening meals at the house where they are lodged. Many of the students have never cooked meals before and needed training on basic knife skills, food preparation/recipe terminology, and how to plan and prepare a well-balanced meal. Their leader, Meaghan Crowley, met with me to ask if I c
