Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 156 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 760 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 3 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 304 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 525 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 300 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 75 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 10 |
Number of Food Preservation Workshop participants |
| 2062.9) | 10 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Glenna Wooten
Major Program: Food Preparation and Preservation
Due to the pandemic, educational information had to be delivered differently. The Family and Consumer Sciences agent worked with community agencies to prepare materials appropriate for the audience and arrange for the information to be included in these multi-agency endeavors. The local health department sponsored a Drive Thru health fair reaching approximately 100 during the two hour event, the WIC office prepared a monthly mailout to their families enrolled in WIC and invited Extension t
