Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 50 |
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) | 75 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 75 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 75 |
Number of Food Preservation Workshop participants |
Author: Natalie Taul
Major Program: Food Preparation and Preservation
Many individuals and families have had a renewed interest in food preservation. Coming out of the unstable environment that COVID caused, people are seeking to be more self-sufficient. Some are turning to the internet for instruction, but much of what is on the internet is misleading or just wrong. Safety when preserving food should be priority and research-based methods should always be used. With this in mind the Grayson County Extension Agent for Family and Consumer Sciences, implemented seve
