Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 60 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 60 |
Number of Food Preservation Workshop participants |
| 2062.1) | 130 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 175 |
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) | 105 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 175 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 45 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Dylan Gentry
Major Program: Food Preparation and Preservation
In Kentucky, 12.9 million acres are utilized in formal farm operations (nass.usda.gov), with a growing usage of smaller properties being used to grow farm commodities. Green, Adair, and Russell counties, as rural counties, have a growing population that utilizes property to grow their own crops, then processes the crops for personal consumption. Canning, a method of food preservation, was taught by the Russell, Adair, and Green County Family and Consumer Science Agents to instruct on proper food
Author: Dylan Gentry
Major Program: Food Preparation and Preservation
The jerky and food safety workshop was an undeniable success, with all participants being able to correctly identify the steps needed to make jerky. This is a fantastic achievement and shows the effectiveness of the workshop’s content, as the proper steps in making jerky are crucial in ensuring the safety and quality of the product. Furthermore, 78% of participants stated that they felt more comfortable making jerky at home after attending the workshop. This is an essential outcome as it s
