Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 327 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 90 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 294 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 30 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 120 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 150 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 327 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 15 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 15 |
Number of Food Preservation Workshop participants |
Author: Nanette Banks
Major Program: Food Preparation and Preservation
Cast iron cookware is long lasting cookware that is a staple of many southern cooks. Cast iron cookware is very durable and even adds an extra boost of nutrition to some foods (J Food Science. 2002:67(9):3301-3). They are also readily available at discount stores and are often handed down from one generation to another (since they are almost impossible to ruin), making them an affordable choice for families with limited resources. Cast iron cookware provides a connection with the past and
Author: Nanette Banks
Major Program: Food Preparation and Preservation
Many individuals and families have taken an interest in Food Preservation in the last year. There is a lot of misinformation online about best practices for food preservation. Safety when preserving food should be a priority and research-based methods should always be used. With this information in mind The Letcher County Extension Agent for Family and Consumer Sciences conducted three in-person Food Preservation Workshops. One of these workshops was conducted in collaboration with CANE Kitchen
