Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 50 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
| 2062.1) | 50 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 0 |
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) | 21 |
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 |
Author: Rebecca Miller
Major Program: Food Preparation and Preservation
With more farmers markets available and local grocery stores providing fresh fruits and vegetables in the community, people are looking for ways to prepare those foods and give their families different meal options for breakfast, lunch and dinner. The FCS Agent offered a series of cooking classes to provide new recipes using the SNAP ED calendar, Plan Eat Move and Plate It Up recipe cards. 18 families and homemakers participated in the classes and were give
