Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 26 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 45 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 238 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 20 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 3 |
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) | 445 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 30 |
Number of Food Preservation Workshop participants |
| 2062.9) | 25 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Nancy Doyle
Major Program: Food Preparation and Preservation
With prices of groceries ever increasing and concern over the economy, there has been an interest in learning to can and preserve food so that participants may be self-sufficient with a deeper connection to local food sources. Four Food Preservation Workshops were offered to teach safe canning, freezing, and dehydrating methods by providing hands-on workshops, fact sheets and research-based recipes. Eleven participants total, 3 adults and 8 youth attended two workshops to properly pr
Author: Nancy Doyle
Major Program: Food Preparation and Preservation
Based on schools being out for the summer and more children being left at home alone or with limited supervision, it was discovered there was a need to increase the knowledge of these youth of safe practices at home. The Simpson County Extension Office partnered with the Simpson County Ag Advisory Council and the Family Resource Service Center to plan a 4th and 5th Grade Safety Day. Students were rotated through seven stations to learn about Animal Safety, Internet Safety, Kitchen Sa
