Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 37 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 37 |
Number of Food Preservation Workshop participants |
| 2062.1) | 37 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 12 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 37 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 12 |
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 |
Author: Krista Perry
Major Program: Food Preparation and Preservation
During the pandemic, families in Henry and surrounding counties raised larger gardens to preserve more food, while others decided they needed to learn how to raise a garden to preserve food. Following the pandemic, this led to the Henry County Extension Agent for Family and Consumer Sciences receiving numerous email messages and phone calls weekly about gardening and food preservation, creating the need to host a program on preserving food. With such a large interest in food pr
