Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 40 |
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) | 40 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 45 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 45 |
Number of Food Preservation Workshop participants |
Author: Shelley Meyer
Major Program: Food Preparation and Preservation
The Red 1949 Cookbook is a Harrison County, Kentucky cookbook printed in 1949 featuring recipes from Harrison County Homemakers. Numerous requests were received to replicate copies of the cookbook due to a resurfaced interest in seeking the history found throughout its pages. After much research and digging, a copy was located and replicated. This new 2022 reprint consists of the original cookbook with zero changes made to the pages or ads included. The recipes belonged to homemakers that now ma
