Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 17 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 17 |
Number of Food Preservation Workshop participants |
| 2062.1) | 17 |
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) | 17 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 70 |
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: Carolina Robles
Major Program: Food Preparation and Preservation
The problem: Individuals who are intellectually or physically disabled do not know how to can food items correctlyThe educational program response: The program response was positive. All of the individuals The participants/target audience: Target Audience is individuals from all ages who are intellectually or physically disabled. Other partners (if applicable): Ruth Chowning, Dare to CareProgram impact or participant response: The program positively impacted the lives of the individual
