Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 15 |
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) | 12 |
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) | 25 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Elizabeth Maxedon
Major Program: Food Preparation and Preservation
The problemResearch shows that people who cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains in a balanced diet. Building cooking skills and knowledge increases the likelihood of people preparing home-cooked meals. The Oldham and Trimble County Extension Office presented the Savor the Flavor series to community members to encourage more home-prepared meals. The Savor the Flavor program focused on various cooking methods and flavoring techni
