Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 115 |
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) | 50 |
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) | 115 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 115 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 50 |
Number of Food Preservation Workshop participants |
Author: Rebecca Miller
Major Program: Food Preparation and Preservation
Economic stressors on family budgets and the rise of recalls and shortages on food, have resulted in an increase in home gardening and food preservation. Also, the need for younger individuals to learn how to preserve their own food is something the FCS council and county extension council felt needed to be addressed. To focus on food safety issues related to home food preservation, the Bell County Cooperative Extension Service in cooperation with Red Bird Mission and Bell Co
