Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 60 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 60 |
Number of Food Preservation Workshop participants |
| 2062.1) | 109 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 7 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 4 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 80 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 109 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 36 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 45 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Elizabeth Maxedon
Major Program: Food Preparation and Preservation
Due to supply chain issues with grocery stores and people wanting to know what goes into the food they consume and ways to reduce added fat, sugar and salt into their diet. The Spencer County Family and Consumer Sciences Extension Agent collaborated with Henry County Family and Consumer Sciences Agent to offer a Food Preservation Workshop in July 2022 with a total of 23 participants. Due to the program, 100 percent of participants identified all 4 res
