Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 325 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 325 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 325 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 425 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 12 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 225 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 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 |
| 2062.8) | 65 |
Number of Food Preservation Workshop participants |
| 2062.9) | 65 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Deborah Shepherd
Major Program: Food Preparation and Preservation
The "Back to the Basics: Cooking with Cast Iron" program, led by the Lake Cumberland Area Family and Consumer Sciences (FCS) Agents, was a big success. Cast iron cookware is often passed down through generations, symbolizing family traditions and heritage. Feeling comfortable in the kitchen can lead to more home-cooked meals, which are healthier and more affordable than eating out. This can greatly improve the health and financial well-being of those who cook at home.The program aimed
