Extension
It Starts With Us
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.3) | 0 |
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) | 10 |
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) | 5 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 18 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 13 |
Number of Food Preservation Workshop participants |
| 2062.9) | 12 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
Estill County Family and Consumer Sciences Extension Agent offered pressure canning workshop to a total of 5 participants. One hundred percent of participants identified research-based methods of home food preservation because of the program. One hundred percent of participants differentiated between high and low acid foods. One hundred percent of participants accurately prepared food products using the pressure canning method of preservation. One hundred percent said that they could ident
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
Meal costs have risen over the years. According to an article from the USDA, grocery prices have risen over 11% in 2022. The Planning Thrifty Holiday Meals program was presented at the Estill County Extension Office. The participants went home with ideas for money-saving meals for different holidays. After the program, 100% of the participants agreed that they learned about various methods of meal planning during the holidays, felt confident in preparing healthy and tasty
