Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.9) | 25 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 25 |
Number of Food Preservation Workshop participants |
| 2062.1) | 25 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.5) | 1500 |
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) | 100 |
Number of pints of fruits or vegetables frozen |
| 2062.2) | 25 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 1500 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
Author: Edith Lovett
Major Program: Food Preparation and Preservation
For the new homemaker or new bride, Canning has become an art the younger generation is interested in. The older generation may need their canning gauge checked yearly, but have been canning so long, food preparation is not one of their major concerns. Food Preservation Classes were offered after normal working hours for those clients that work outside of the home. Although classes were open to everyone, those learning about Food Preser
Author: Trent Adkins
Major Program: Food Preparation and Preservation
In 2022 Pulaski County Extension conducted 2 summer sausage workshop and charcuterie board series. This series involved several components. In the first part, participants made their own cutting boards, learned about the best types & species of wood to use for cutting boards vs charcuterie boards, natural stains and food safe sealants, cutting board safety, and sampled Plate it Up recipes which were displayed on example charcuterie boards. In the second part of the series, participants
