Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 1 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 72 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 86 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 22 |
Number of Food Preservation Workshop participants |
| 2062.9) | 22 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Asa Conkwright
Major Program: Food Preparation and Preservation
Many households in Kentucky participate in food preservation practices annually. However, due to recent supply chain issues and inflation caused by the global pandemic, there is an increased demand for food preservation knowledge. Aside from having access to nutritional foods and preventing food waste, food preservation has been viewed as a way to prepare for disaster and a mechanism for financial stability. To meet this need FCS agent Asa Conkwright held a food preservation workshop that includ
