Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 36 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 36 |
Number of Food Preservation Workshop participants |
| 2062.1) | 36 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 7 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 5 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 5 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 36 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 7 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 36 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Shelley Meyer
Major Program: Food Preparation and Preservation
Many individuals and families have inquired about food preservation with an increased interest occurring since covid. With numerous online misinformation about food preservation best practices, administering research-based methods for individuals should be a priority. Scott County Extension Agent for Family & Consumer Sciences Agent, Alivia Faris, and Harrison County Extension Agent for Family & Consumer Sciences, Shelley Meyer created a Food Preservation Series for county residents. Day
