Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 26 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 342 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 28 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 67 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 122 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 673 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 121 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 68 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 68 |
Number of Food Preservation Workshop participants |
Author: Nellie Buchanan
Major Program: Food Preparation and Preservation
Food preparation skill building activities for elementary youth are limited. 4-H Environmental Day Camp afforded the opportunity for 117 5th graders, 22 teens along with teachers to learn measuring techniques for liquid and dry ingredients, utilize math skills, teamwork and team building working in groups to measure, mix prepare and sample quick bread. The group learned the purpose of each ingredient in the recipe i.e. egg as a binder and protein, self rising flour leavening and cor
Author: Nellie Buchanan
Major Program: Food Preparation and Preservation
Social media has many strong points, however on occasion it may create dangerous practices in the field of food preservation. As many people are "newer" to food preservation, they often seek information from on-line sources, blogs, recipes handed down for generations. By popular request 18 - 20 food preservers, at all stages: beginner, intermediate to experienced participated in hands on workshops. The series included freezing (carrots), water bath canning (applesauce
