Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 61 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 215 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 0 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 61 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 310 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 245 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 20 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Denise Wooley
Major Program: Food Preparation and Preservation
Since our clientele and communities are still adjusting to life during a pandemic and in-person activities are limited the local Family & Consumer Sciences agents organized "an old favorite" in-person event the "Spring into Green" conference virtually.Spring into Green: In the Kitchen, a virtual seminar was organized featuring speakers on the following topics:Savor the Flavor with Oils & VinegarsKnife Skills & Using the Correct Knife6 Practical Ways to Go Green in
