Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 43 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 67 |
Number of Food Preservation Workshop participants |
| 2062.1) | 43 |
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) | 43 |
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) | 42 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Heather Toombs
Major Program: Food Preparation and Preservation
According to the Centers for Disease Control and Prevention, nearly 30 million Americans suffer from Type 2 Diabetes. Approximately 531,646 people in Kentucky, or 14.5% of adults, have diabetes. Charcuterie has been around for centuries and is growing in popularity. The participants targeted were Oldham County Residents interested in learning a new way to prepare and present food. Oldham County partnered with Trimble County to present a Charcuterie class that focused on bala
