Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 12 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 12 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 12 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.1) | 12 |
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 |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 5 |
Number of Food Preservation Workshop participants |
| 2062.9) | 12 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Edith Lovett
Major Program: Food Preparation and Preservation
“Food Preservation” You can blame the COVID-19 Virus, the abundance of fresh vegetables available at the Farmers Market, or the empty food shelves at the grocery stores, but for some reason, pressure canner lids have been brought into the Extension Office daily to be checked out from people who are canning for the first time. Most of the Pressure Canners have been from owners whose parents, grandparents, or others who have given them the pressure canner
Author: Edith Lovett
Major Program: Food Preparation and Preservation
Clients at the Lake Cumberland Farmers Market were taught how to select tomato plants to meet the needs of their family. Different varieties of tomato plants were available for purchasing, and a tomato from the plant was available for the clients to look at before selecting their plants. After selecting the plants, they needed for slicing, canning, or other tomato recipes, the people were taught that the first thing they needed to do was get a soil sample from their local Extension O
