Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 625 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 89 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 58 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 1498 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 144 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 650 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 11 |
Number of Food Preservation Workshop participants |
| 2062.9) | 11 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Linda Combs
Major Program: Food Preparation and Preservation
The Covid-19 Pandemic caused many world-wide problems. The community of Lotts Creek in Knott County Kentucky was especially affected by the pandemic. Senior citizens could no longer safely shop for groceries and every day necessities. Daily essentials were in short supply. Community members were laid off from jobs and many close to retirement permanently lost jobs. They became isolated from neighbors, family and friends. Not only loneliness but a feeling of de
