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) | 120 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 36 |
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) | 1600 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 36 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 36 |
Number of Food Preservation Workshop participants |
| 2062.9) | 36 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Edith Lovett
Major Program: Food Preparation and Preservation
The problem: Many clients do not realize the money they can save through shopping at the Farmers Market and preserving their own food for the coming months.The educational program response: For many of these clients, getting acquainted with Food Preservations items was an educational experience. Food Preservation Publications from the University of Kentucky were also a new adventure.The participants/target audience: Of the fifty some clients that participated in the Food
