Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 50 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 150 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 50 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 25 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 150 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 150 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 250 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 38 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 38 |
Number of Food Preservation Workshop participants |
Author: Deborah Shepherd
Major Program: Food Preparation and Preservation
Fifty-three adults participated in Food Preservation Workshops. Pressure Canning, Water Bath Canning, and jerky making utilizing dehydration 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. Three participants had never pressure canned before, fourteen had never water bath canned before and twenty four had never made jerky utilizing dehydr
