Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 69 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 69 |
Number of Food Preservation Workshop participants |
| 2062.1) | 350 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 332 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 25 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 550 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 350 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 483 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 550 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Deborah Shepherd
Major Program: Food Preparation and Preservation
Growing concerns for food insecurity, rising food costs, food safety and consumer awareness of how their food is grown and processed has increased the number of community members seeking information on food preservation. There is an abundance of information on social media concerning food preservation. A lot of this information is not researched based or best safe practices, some of it is even unsafe and dangerous for consumers. The majority of consumers report strong fears of
