Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 11 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 11 |
Number of Food Preservation Workshop participants |
| 2062.1) | 11 |
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) | 0 |
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: Brittany Thomas
Major Program: Food Preparation and Preservation
In 2018, health departments reported 242 cases of botulism to the Centers for Disease Control and Prevention (CDC) due to home canning practices. In an effort to promote safe canning practices in the Marion County community, the Family and Consumer Science Agent presented a beginner’s canning class.Eleven participants, one male and ten females, attended the beginner’s canning class. Out of the eleven participants, seven have never canned before, and four have canned using only the wa
