Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 24 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 0 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 0 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 0 |
Number of Food Preservation Workshop participants |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Rosa Smith
Major Program: Food Preparation and Preservation
The ProblemOwsley County has a rich heritage of homesteading, including bread making, sewing, and farming. However, in recent years, the interest in homesteading and the art of homemaking, such as baking bread, has diminished. This decline is particularly noticeable among newer generations. In the past 3-4 years, post-COVID-19 pandemic, there has been a renewed interest in homesteading. Despite this resurgence, the generational gap in practicing these skills presents a challenge in preserving an
