Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 49 |
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 |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 49 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
Author: Asa Conkwright
Major Program: Food Preparation and Preservation
Kitchen Appliance DemoThe small kitchen appliance market in the United States has grown rapidly as of late and according to Allied Market Research it is expected to grow even larger. Small kitchen appliances are gaining momentum as they offer multiple advantages in certain situations, such as preparing healthier, low fat foods (air fryer), cooking foods to accommodate busy schedules (slow cookers), having multi-function appliances that take up less space (multi-cookers), and cooking economically
Author: Asa Conkwright
Major Program: Food Preparation and Preservation
With the pandemic in force, supply chain issues, and inflation, buying food has become a financial burden. Americans were falling short of nutrient recommendation pre-pandemic and escalation food prices and scarcity only contribute to the issues at hand. With that in mind it is important to try to assist program participants in achieving those recommendations. This program was created to express the nutritional benefits of seafood and offer some cost-effective ways to increase consumption and ta
