Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 7 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 52 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 27 |
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) | 27 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 20 |
Number of Food Preservation Workshop participants |
| 2062.9) | 20 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Katelyn Squires
Major Program: Food Preparation and Preservation
Twenty-six youth and one adult (teacher) participated in a two-day food preservation series in Green County. On day one, the Family and Consumer Sciences agent presented a lesson over “The Basics of Home Food Preservation” to the Intro to Greenhouse and Plant Science Class at the local highschool. This presentation consisted of food safety procedures regarding botulism, learning about various equipment that would be used, researched based resources and so much more.On day two, the FC
