Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 15 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 15 |
Number of Food Preservation Workshop participants |
| 2062.1) | 210 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 0 |
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) | 150 |
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 |
Author: Amanda Dame
Major Program: Food Preparation and Preservation
The 2019 Hopkins County Community Assessment revealed community members rated Better Food Safety Practices and Better Skills for selecting and preparing healthier food as an important need for Hopkins County residents. To address this issue in Hopkins County, the Hopkins County Family, and Consumer Sciences Extension Agent hosted a three-part Food Preservation Series in June and July of 2022. This three-day series class focused on water bath canning, pressure canning, drying, and freezing fresh
