Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 2 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 18 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 10 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 497 |
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) | 7 |
Number of Food Preservation Workshop participants |
| 2062.9) | 7 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Alyssa Cox
Major Program: Food Preparation and Preservation
Wolfe Family and Consumer Sciences Extension Agent, Alyssa Cox, collaborated with Elliott County Extension, Elliott County High School, and AppHarvest to offer a food preservation workshop during AgTech Camp. A total of 7 high school students participated in the program to learn how to preserve the produce grown in their new AppHarvest Container Farm. During the program, various methods of food preservation were discussed, including boil water canning, pressure canning, dehydrating, and freezing
