Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 23 |
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) | 48 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 79 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 19 |
Number of Food Preservation Workshop participants |
| 2062.9) | 19 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Lisa Jones
Major Program: Food Preparation and Preservation
The modern food industry excels in mass food production, the traditional method for country hams is becoming a lost art. The 4-H Country Ham Project in Kentucky serves as an educational initiative, not only enlightening young individuals about the origins of their food but also preserving our culinary heritage. Participants range in age from 5-year-olds to senior citizens, all contributing to the program's impact.This builds communication development is clearly reflected when fou
