Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 33 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 33 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 33 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 33 |
Number of Food Preservation Workshop participants |
Author: Dylan Gentry
Major Program: Food Preparation and Preservation
A popular and meaty snack is jerky, made of beef, venison, and other meats. However, a barrier to making homemade jerky is the lack of knowledge of how to safely dehydrate meat. Jerky in the store is often prohibitively expense, so the extension office around deer hunting and slaughter season often gets asked how to make jerky. The dehydration process additionally allows the meat to be shelf stable, so it will not take up room in the clientele’s already likely full deep freez
