Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 12 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 9 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 237 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 24 |
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) | 259 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 11 |
Number of Food Preservation Workshop participants |
| 2062.9) | 11 |
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 distrust in the economy, there has been an interest in learning to can and preserve food that many have raised from their own gardens. Nine participants, 1 adult and 8 youth attended a canning workshop held to teach them how to properly can and preserve salsa in a boiling water bath canner. All participants were apprehensive about safely canning their own food. Youth were taught the steps to properly prepare and preserve salsa that t
