Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 25 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 33 |
Number of Food Preservation Workshop participants |
| 2062.1) | 263 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 534 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.7) | 8 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 349 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 223 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 118 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 45 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Marsha Hagler
Major Program: Food Preparation and Preservation
Nelson County Cooperative Extension Agent for Family and Consumer Sciences, Danielle Hagler identified a need for food preservation education in her community. With an increase of home gardening, more members of the community concerned about supply chain disruptions and families with a desire to control the ingredients in their preserved food, the interest level in this education was great. Throughout a series of educational sessions 33 clients participated in food preservation workshops
