Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 38 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 38 |
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) | 38 |
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) | 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) | 38 |
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: Ashley Vice
Major Program: Food Preparation and Preservation
Economic stressors on family budgets and the rise of recalls on food, have resulted in an increase in home gardening and food preservation. Also, due to Covid19 causing a gap to in-person learning, how to preserve their own food is something the County Extension Council felt needed to be addressed due to the uptick in home gardens during Covid. To focus on food safety issues related to home food preservation, the Nicholas County Cooperative Extension Service offered and delivered food preservati
