Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 12 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 12 |
Number of Food Preservation Workshop participants |
| 2062.1) | 65 |
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) | 53 |
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) | 56 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Vicki Wynn
Major Program: Food Preparation and Preservation
Local clientele continue to express an increased interest in home food preservation. More families are discovering the benefits of home gardening and preserving their harvest. An important advantage of home food preservation is that it allows the ability to control ingredients such as salt and sugar, especially for those who are on restricted diets. University of Kentucky Cooperative Extension provides research-based home food preservation information through a standardi
