Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
| 2062.1) | 38 |
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 |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 38 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 38 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Sarah Congleton
Major Program: Food Preparation and Preservation
The Montgomery County Family and Consumer Sciences Program offered a new-to-the-county program called Cooking Through the Calendar as it was one of the highly requested programs from community members. Adults who inquired about the program were eager to learn cooking skills or enhance their cooking skills alongside learning new and nutritious recipes to offer their families and how to save money while doing so.The program began in January 2023 and will be offered on a monthly basis until Decembe
