Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 30 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 319 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 82 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 324 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 24 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 106 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 133 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 43 |
Number of Food Preservation Workshop participants |
| 2062.9) | 43 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Lorie Adams
Major Program: Food Preparation and Preservation
September 26-27, 2023 Pumpkin Days was held at the Robinson Center for Appalachian Resource Sustainability. Youth in Preschool, HeadStart, Kindergarten and 1st Grades attended from multiple different counties where they rotated through educational stations, played games, learned about being kind, experienced a petting zoo, took a hayride to the pumpkin patch and were able to select their own pumpkin to take home. Different SNAP approved pumpkin recipes were made by numerous different SNAP-Ed Ass
