Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 42 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 47 |
Number of Food Preservation Workshop participants |
| 2062.1) | 57 |
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) | 21 |
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) | 121 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Jane Proctor
Major Program: Food Preparation and Preservation
The interest in Charcuterie boards as a type of food service as been on the rise in popularity. Although this method of food presentation has been around for many years, the current trend has become all encompassing while including a variety of food choices and different types of serving vessels. Because of the rise of popularity, the Trimble County Family and Consumer Science Agent hosted a Charcuterie class that addressed preparation methods, food safety, food storage, and incorporating
