Number of individuals who reported preparing more healthy home-cooked meals
2062.4)
100
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces)
2062.2)
150
Number of individuals who demonstrated safe handling and preparation and/or preservation of food
2062.6)
200
Number of pints of fruits or vegetables frozen
2062.7)
10
Number of pints of fruits or vegetables dried
2062.5)
150
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning
2062.1)
150
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food
2062.8)
50
Number of Food Preservation Workshop participants
2062.9)
50
Number of Food Preservation Workshop participants reporting an increase in food preservation skills