Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 450 |
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) | 450 |
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) | 450 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 48 |
Number of Food Preservation Workshop participants |
| 2062.9) | 48 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Lora Pullin
Major Program: Food Preparation and Preservation
The Greenup County Extension Family & Consumer Sciences Agent and the Greenup County Library System partnered to assist in educating youth in Greenup County involved in Homeschool Co-ops. The series of classes meetings once a month and is divided into two groups by age. The classes are designed to enrich culinary skills while also fostering independence and communication skills with other children in the group. During the classes students were involved in hands-on experiences to enrich these
