Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 32 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 500 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 45 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 600 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 600 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 120 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 45 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 20 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 20 |
Number of Food Preservation Workshop participants |
Author: Lora Davidson
Major Program: Food Preparation and Preservation
During the COVID-19 Pandemic it was evident that a renewed interest in food preservation has been sparked. The Laurel County Extension office, Family & Consumer Sciences Agent, gave the community the chance to come and experience a hands-on approach to educational sources on how to safely and correctly preserve their produce they harvested for the year. Classes were offered every Tuesday and Thursday evening for four weeks. Topics discussed each week was pressure canning, w
