Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 500 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 0 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 500 |
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 |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 14 |
Number of Food Preservation Workshop participants |
| 2062.9) | 14 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Deborah Shepherd
Major Program: Food Preparation and Preservation
Fourteen students participated in Food Preservation Workshops. Pressure Canning and Water Bath Canning were the main focus. Kitchen safety, food safety, food storage, knife safety, budgeting, food and nutrition were also topics covered. Participants engaged in a hands-on learning environment. Ten of the participants had never canned before. All the participants reported strong fears of using a pressure canner. All the participants reported replacing feelings of fear
