2062 - Food Preparation and Preservation | ||
---|---|---|
2062.1) | 136 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
2062.2) | 108 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
2062.3) | 80 |
Number of individuals who reported preparing more healthy home-cooked meals |
2062.4) | 892 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
2062.5) | 567 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
2062.6) | 148 |
Number of pints of fruits or vegetables frozen |
2062.7) | 42 |
Number of pints of fruits or vegetables dried |
2062.8) | 108 |
Number of Food Preservation Workshop participants |
2062.9) | 130 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Hazel Jackson
Major Program: Food Preparation and Preservation
The problem Food prices have soared in the last two years, prompting many families concern for food security.The educational program response The participants/target audienceOther partners (if applicable)Program impact or participant response. Food prices in 2022-23 soared, causing families to become more interested in preserving their own produce by canning, freezing, and drying. During the spring and summer, the FCS agent taught a series of 5 workshops on f