Success Stories By MajorProgram FY2022Jul 1, 2021 - Jun 30, 2022
Food Presrvation Workshop
Author: Kayla Walton
Major Program: Food Preparation and Preservation
Montgomery, Bath and Menifee Counties’ Family and Consumer Sciences Extension Agents collaborated to offer a food preservation workshop for a total of seven participants. Agents taught lessons and led hands-on food preservation experiences for pressure canning, water bath canning, and freezing preservation methods. Participants were able to assist in making canned vegetable soup, canned blueberry-lemon jam and frozen corn. At the end of the program, participants were able to take these pro
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Food Preservation
Author: Sarah Congleton
Major Program: Food Preparation and Preservation
Success Story- Food Preservation WorkshopMontgomery, Bath and Menifee Counties’ Family and Consumer Sciences Extension Agents collaboratedto offer a food preservation workshop for a total of seven participants. Agents taught lessons and led hands-on food preservation experiences for pressure canning, water bath canning, and freezing preservation methods. Participants were able to assist in making canned vegetable soup, canned blueberry-lemon jam and frozen corn. At the end of the program,
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Encouraging and Improving Vegetable Consumption
Author: Diane Mason
Major Program: Food Preparation and Preservation
Encouraging and Improving Vegetable ConsumptionDiets high in fruits and vegetables reduce the risk of many chronic diseases such as type 2 diabetes, obesity, heart disease and stroke. Roughly half of adults in the United States suffer from one or more preventable chronic diseases related to poor diet and physical inactivity. The Dietary Guidelines for Americans recommend that adults consume two cups of fruits and two and a half cups of vegetables per day. Accor
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Ready, Set, Bake!
Author: Jill Harris
Major Program: Food Preparation and Preservation
The COVID19 pandemic left many in West Kentucky in situations with which they had never before dealt. Early in the pandemic many stockpiled pantry staples in fear of shortages on grocery shelves. Many followed Kentucky’s Healthy at Home recommendations and did not leave their houses except for the most necessary errands. Once restrictions and recommendations loosened, many of our clientele still chose to limit leaving their homes because of the continual changes in inform
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Cooking Through the Calendar
Author: Diana Doggett
Major Program: Food Preparation and Preservation
Cooking Through the CalendarOne of the outcomes of the 2020-21 pandemic, was the realization that preparing food at home can be easy, healthy, and sometimes necessary. For many, this concept was either new or not recently practiced. Seeking a means to address this need, Fayette Extension Family and Consumer Sciences provided fun and interactive, virtual food preparation workshops to assist with how and what to prepare for family meals. Cooking Through the Calendar occurs monthl
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Food Preservation
Author: Lora Davidson
Major Program: Food Preparation and Preservation
During the COVID-19 Pandemic it was evident that a renewed interest in food preservation has been sparked. The Laurel County Extension office, Family & Consumer Sciences Agent, gave the community the chance to come and experience a hands-on approach to educational sources on how to safely and correctly preserve their produce they harvested for the year. Classes were offered every Tuesday and Thursday evening for four weeks. Topics discussed each week was pressure canning, w
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Canning 101
Author: Tracy Cowles
Major Program: Food Preparation and Preservation
One in five households in the United States practice home canning, according to the U.S. Department of Health & Human Services. The Center for Disease Control has stated that 30 percent of botulism cases from the past decade was caused by home canning practices. In an effort to promote safe canning practices in Butler County, the Agent for Family and Consumer Sciences offered a Food Preservation class on water bath canning, jelly and jam making, and freezing.Fourteen participants were taught
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Exploring the Mediterranean Lifestyle
Author: Diane Mason
Major Program: Food Preparation and Preservation
According to Oldways/Mediterranean Foods Alliance (www.oldwayspt.org) the growing body of medical and scientific evidence supporting the healthfulness of the Mediterranean diet and lifestyle continues to show that following a Mediterranean lifestyle may defend against chronic diseases, lower the risk for heart disease, protect from diabetes, ward off Parkinson’s disease, and aid in weight management efforts. Raising awareness of this lifestyle and encouraging individuals to adopt heal
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Cooking through the Calendar Goes Virtual
Author: M. Elizabeth Coots
Major Program: Food Preparation and Preservation
About a third (31%, 2019) of Woodford County residents are obese according to County Health Rankings and Roadmaps. Cooking at home may be one strategy that people may implement to encourage weight loss and healthy eating. People who frequently cook meals at home eat healthier and consume fewer calories than those who cook less, according to the John Hopkins Bloomberg School of Public Health research. Before COVID, these cooking demonstrations were he
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Cooking With Cast Iron
Author: Nanette Banks
Major Program: Food Preparation and Preservation
Cast iron cookware is long lasting cookware that is a staple of many southern cooks. Cast iron cookware is very durable and even adds an extra boost of nutrition to some foods (J Food Science. 2002:67(9):3301-3). They are also readily available at discount stores and are often handed down from one generation to another (since they are almost impossible to ruin), making them an affordable choice for families with limited resources. Cast iron cookware provides a connection with the past and
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Summer Sausage: Food Safety and Preservation
Author: Kayla Watts
Major Program: Food Preparation and Preservation
Heritage skills and an interest in how food is created has become very popular over the last decade. Cooking and preservation skills not only allow individuals to stretch their food dollars, but also allows them to select what ingredients are used in their foods, and ultimately what foods are consumed by their family and friends. In keeping with the health benefits and economic benefits of cooking and preserving one’s own food, the Breathitt County Family and Consumer Sciences (
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Recipes w/Ronda
Author: Ronda Rex
Major Program: Food Preparation and Preservation
According to Acosta research, Reinventing How America Eats, “more than half of U.S. consumers have been eating at home more often since the coronavirus outbreak, which has brought challenges in shopping and meal planning.” The study found that 31% of consumers are now eating lunch at home every day versus 18% pre-COVID, and 33% are eating dinner at home daily versus 21% pre-COVID. And with eating at home brings more need for food preparation knowledge and recipe ideas.To
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Fort Harrod Area FCS Agents Multi-Site Charcuterie Boards Class
Author: Karli Giles
Major Program: Food Preparation and Preservation
Using Charcuterie Boards as a type of food service has seen a rise in interest and popular culture. Although this method of food service has been around for many years, the current trend has switched it up to be all in compassing of different types of foods and different types of serving vessels. Always wanting to be current and informative, the Fort Harrod Area Family and Consumer Sciences Extension Agents hosted a combination virtual and in-person, multi-site Charcuterie Boards Program to addr
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Area Event-Charcuterie Boards
Author: Mary Hixson
Major Program: Food Preparation and Preservation
Using Charcuterie Boards as a type of food service has seen a rise in interest and popular culture. Although this method of food service has been around for many years, the current trend has switched it up to be all in compassing of different types of foods and different types of serving vessels. Always wanting to be current and informative, the Fort Harrod Area Family and Consumer Sciences Extension Agents hosted a combination virtual and in-person, multi-site Charcuterie Boards Program to addr
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All About Charcuterie Boards
Author: M. Elizabeth Coots
Major Program: Food Preparation and Preservation
Using Charcuterie Boards as a type of food service has seen a rise in interest and popular culture. Although this method of food service has been around for many years, the current trend has switched it up to be all in compassing of different types of foods and different types of serving vessels. Always wanting to be current and informative, the Fort Harrod Area Family and Consumer Sciences Extension Agents hosted a combination virtual and in-person, multi-site Charcuterie Boards Program to addr
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Charcuterie Boards Multi County Hybrid Program
Author: Alethea Price
Major Program: Food Preparation and Preservation
Using Charcuterie Boards as a type of food service has seen a rise in interest and popular culture. Although this method of food service has been around for many years, the current trend has switched it up to be all in compassing of different types of foods and different types of serving vessels. Always wanting to be current and informative, the Fort Harrod Area Family and Consumer Sciences Extension Agents hosted a combination virtual and in-person, multi-site Charcuterie Boards Program to addr
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Teaching Heritage/life skills
Author: Nellie Buchanan
Major Program: Food Preparation and Preservation
Food preparation skill building activities for elementary youth are limited. 4-H Environmental Day Camp afforded the opportunity for 117 5th graders, 22 teens along with teachers to learn measuring techniques for liquid and dry ingredients, utilize math skills, teamwork and team building working in groups to measure, mix prepare and sample quick bread. The group learned the purpose of each ingredient in the recipe i.e. egg as a binder and protein, self rising flour leavening and cor
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Kitchen Appliance Demo
Author: Asa Conkwright
Major Program: Food Preparation and Preservation
Kitchen Appliance DemoThe small kitchen appliance market in the United States has grown rapidly as of late and according to Allied Market Research it is expected to grow even larger. Small kitchen appliances are gaining momentum as they offer multiple advantages in certain situations, such as preparing healthier, low fat foods (air fryer), cooking foods to accommodate busy schedules (slow cookers), having multi-function appliances that take up less space (multi-cookers), and cooking economically
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Tri County Food Preservation Classes
Author: Karen Denniston
Major Program: Food Preparation and Preservation
Food shortages during the pandemic attributed to an increased interest in the Tri County Food Preservation classes for 2021. Bourbon, Clark and Nicholas County Family and Consumer Sciences agents joined together to offer hands-on food preservation workshops during late summer 2021.The 3-4 hour workshops were offered one time in each county and at a different time of day for each location. Several participants shared appreciation for the opportunity to attend a neighboring county offic
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Charcuterie Boards
Author: Tamera Magee
Major Program: Food Preparation and Preservation
The Fort Harrod Area Family and Consumer Sciences Extension Agents hosted a virtual, multi-site Charcuterie Boards Program. Locations included Wildside Winery in Woodford County, Dry Stack Coffee Shop in Boyle County, Jessamine County Extension Office, Boyle County Extension Office, Lincoln County Extension Office, Anderson Extension Office, and Franklin County Agent's residence. Participants had the option to attend the program at one of the in-person locations or attend virtually. A total
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Chopped Challenge
Author: Alethea Price
Major Program: Food Preparation and Preservation
Boyle County FCS and 4-H teamed up to offer a hands on cooking experience for kids 9-17 called the Chopped Challenge. We used this program to help educate kids on the fundamentals of cooking and food safety as well as recruiting members for a cooking competition team. Participants developed knife skills, reading a recipe, measuring, food safety, and other cooking techniques. They also practiced working as a team while trying to prepare a recipe none of them have tried before. (space sa
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Food Preservation Workshops
Author: Meagan Klee
Major Program: Food Preparation and Preservation
“Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavor.” Several families rely heavily on preserved foods to feed their families throughout the year; however, not all as using safe methods in preserving said foods. To ensure safe measure are being taken through their processes Casey County Extension offered a two-day program educat
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Food Preservation
Author: Nanette Banks
Major Program: Food Preparation and Preservation
Many individuals and families have taken an interest in Food Preservation in the last year. There is a lot of misinformation online about best practices for food preservation. Safety when preserving food should be a priority and research-based methods should always be used. With this information in mind The Letcher County Extension Agent for Family and Consumer Sciences conducted three in-person Food Preservation Workshops. One of these workshops was conducted in collaboration with CANE Kitchen
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Kitchen Appliance Series
Author: Kathy Byrnes
Major Program: Food Preparation and Preservation
According to Tufts University Health and Nutrition Letter, increasing the preparation of meals cooked at home can help reduce an individual’s sodium intake. Many of the new kitchen appliances on the market can aid in ease of meal preparation and also provide a nutritional boost. Web MD shares that by most measures, air frying is healthier than frying in oil, as it can cut calories by up to 80% and contain less fat. Penn State Cooperative Extension shares that meals made at home in a slow c
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Beef Jerky Workshop Offers New Way to Preserve Meat
Author: Dylan Gentry
Major Program: Food Preparation and Preservation
A popular and meaty snack is jerky, made of beef, venison, and other meats. However, a barrier to making homemade jerky is the lack of knowledge of how to safely dehydrate meat. Jerky in the store is often prohibitively expense, so the extension office around deer hunting and slaughter season often gets asked how to make jerky. The dehydration process additionally allows the meat to be shelf stable, so it will not take up room in the clientele’s already likely full deep freez
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Charcuterie Board
Author: Judy Vaughn
Major Program: Food Preparation and Preservation
February 8, 2022Covid numbers are on the decline and people are beginning to gather for parties and events. Proper and safe preparation of food is important for people’s health. In 2016, fifty-one people suffered an outbreak of Salmonella. The FDA estimates that about 48 million cases of foodborne illness happen every year. Mild cases are often not reported. As part of a recent homemaker’s meeting, I conducted a lesson on proper food preparation and hand
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Dinner for Two Continues and Grows Floyd County Families Closer
Author: Andrea Slone
Major Program: Food Preparation and Preservation
According to the United States Census Bureau there are 18,623 households in Floyd County, KY with an average of 2.37 persons living in the each household. According to the Youth Risk Behavior Surveillance Kentucky is below the national average of fruit and vegetable consumption among youth. The Center for Disease Control states that adults in Kentucky are also below average of the national fruit and vegetable consumption.According to the United States Census Bureau there are 18,623 households in
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Beginning Breadmaking increases confidence
Author: Leslie Workman
Major Program: Food Preparation and Preservation
The Pike County Family and Consumer Sciences recognized the need for hands on food production classes in the county. Scratch baking teaches essential skills for beginner and intermediate cooks to learn that are easily applied to most types of food production. A 3 session workshop was offered to the community featuring different forms of bread products, production processes and ingredients.Session evaluations for Beginner’s Breadmaking showed positive results in participant’s level of
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Beginning Canning 101
Author: Rita Stewart
Major Program: Food Preparation and Preservation
In December, this Family and Consumer Sciences Agent offered a Beginning Canning 101 class designed for those clients who had never canned foods before. Three clients expressed major concerns and fears when it came to home preserving foods. They had watched many you tube videos and were not comfortable at all with using either a boiling water canner or a pressure canner. During these first class, participants increased their knowledge of how to safely can food -- which foods in which canne
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Family Food Preservation DRAFT
Author: Alethea Price
Major Program: Food Preparation and Preservation
Success story of the guy (find his name from the sign in sheet) who attended the canning basics class at the library 3-4 years ago who now grows a garden and cans lots of products. Has canned over 300 jars of food for his family to date. Now he and his wife participate in several extension programs such as the Backyard Homesteading series the Horticulture Agent and FCS Agent have partnered on in 2022.
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Woodford County Recipe Club by Mail
Author: M. Elizabeth Coots
Major Program: Food Preparation and Preservation
Research is clear that a diet rich in fruits and vegetables can help protect against several chronic diseases, such as obesity, type 2 diabetes, heart disease, and some cancers. Nationwide, it is estimated that only 12.2% of adult meet the recommended amount of fruits each day and only 9.3% meet recommendations for vegetables (CDC, 2018). Kentucky falls even further below the national averages with only 8.0% of adults meeting daily recommendations for fruits and 6.3% meeting
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Food Preservation 101
Author: Rebecca Miller
Major Program: Food Preparation and Preservation
Economic stressors on family budgets and the rise of recalls and shortages on food, have resulted in an increase in home gardening and food preservation. Also, the need for younger individuals to learn how to preserve their own food is something the FCS council and county extension council felt needed to be addressed. To focus on food safety issues related to home food preservation, the Bell County Cooperative Extension Service in cooperation with Red Bird Mission and Bell Co
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Basic Preservation Canning
Author: Maranda Brooks
Major Program: Food Preparation and Preservation
As a new FCS agent, I have received request from community regarding offering food preservation class at FCE office. This indicated that myself and other FCS agent would need to enroll and complete a Basic Preservation Canning Class prior to scheduling and conducting a class at the FCE office. We both signed up and enrolled in Basic Preservation Canning class in Clark County Extension office on Tuesday June 14th, 2022. Throughout the canning class we learned a variety of skills including food sa
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Home Food Preservation
Author: Jill Harris
Major Program: Food Preparation and Preservation
People choose to can foods at home for many reasons: to preserve the harvest from their gardens or local farmers markets for year-round enjoyment; to gain more control over what is in their food by limiting or avoiding salt, sugar or preservatives; to save money; to get better-tasting canned foods; to follow family traditions; or just for the sense of satisfaction that home canning provides. Home canning has changed over the last 200 years. Scientists have found ways to produce safer, higher qua
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Preserving History through Nutrition and Heritage
Author: Shelley Meyer
Major Program: Food Preparation and Preservation
The Red 1949 Cookbook is a Harrison County, Kentucky cookbook printed in 1949 featuring recipes from Harrison County Homemakers. Numerous requests were received to replicate copies of the cookbook due to a resurfaced interest in seeking the history found throughout its pages. After much research and digging, a copy was located and replicated. This new 2022 reprint consists of the original cookbook with zero changes made to the pages or ads included. The recipes belonged to homemakers that now ma
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Maximize the Flavor
Author: Kathy Byrnes
Major Program: Food Preparation and Preservation
Herbs and spices have been used for centuries in culinary applications. There is evidence that spices and herbs contain some antioxidant and anti-inflammatory properties, with research ongoing about other possible health benefits. Strong evidence shows that using herbs and spices instead of salt can reduce one of the major risk factors for hypertension and heart disease (consuming excess sodium). With this in mind, along with clientele requests, the Kenton and Boone County Extension office
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Exploring Diversity, Equity and Inclusion through Cultural Cook Along Program
Author: Kathy Byrnes
Major Program: Food Preparation and Preservation
The population of the United States is diverse, and this racial and ethnic mix is growing rapidly. In Northern Kentucky as well, the population continues to increase and with that increase more individuals from diverse backgrounds are calling the region home. According to the 2020 census, almost one in two Americans has African, Asian, Hispanic, or American Indian ancestry. Because certain foods mean different things in different cultures, it is important to understand how food is used for simil
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A Lesson to Chew On
Author: Leah VanMeter
Major Program: Food Preparation and Preservation
Family mealtimes can be a great opportunity for families to connect with each other and have meaningful conversations. Research has shown that children who have regular family meals have better diets as well as better emotional, academic, and social behavior. Preparing meals at home can also positively impact a family’s finances. McCreary County Cooperative Extension sought to convey these messages through the program “A Lesson to Chew On”. The program was provided at the Exten
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SNAP Education
Author: Clinton Hardy
Major Program: Food Preparation and Preservation
Food nutrition and education is a responsibility of all agents and opportunities to connect food production and preparation with youth are always rewarding. Outdoor cooking is an art few youth routinely experience and why the West Kentucky 4H Camp provides an campers with the choice to participate in outdoor cooking activities. Youth gain appreciation for food prepared with fire, an increased awareness of agricultural productivity related to the menu ingredients and improved health through
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Virtual International Cooking Series
Author: Sandra Bastin
Major Program: Food Preparation and Preservation
According to the 2020 census, the population of the United States is diverse, and this racial and ethnic diversity is growing rapidly. Most of us can passionately describe a delicious recipe or meal that someone in our family has passed down for generations and the ensuing joy of sharing the dish around the table. Exploring, learning, and embracing cultural food traditions, both our own and others’, can broaden our perspectives about history and cultures from around the world. Whether we e
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Bread baking series
Author: Nola Janeen Tramble
Major Program: Food Preparation and Preservation
Who doesn’t love homemade bread, fresh out of the oven? In an effort to jump start extension programs after a Covid slump, the Crittenden County FCS agent and 2 extension homemakers decided to teach a breads series. There are many health benefits to baking your own bread. It is guaranteed fresh, it has no harmful preservatives, you have control over making the bread as nutritious as possible, kneading can be relaxing, it is less expensive and many more reasons. We decided to a
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Food Preservation | A Sustainable Life Skill
Author: Natalie Taul
Major Program: Food Preparation and Preservation
Many individuals and families have had a renewed interest in food preservation. Coming out of the unstable environment that COVID caused, people are seeking to be more self-sufficient. Some are turning to the internet for instruction, but much of what is on the internet is misleading or just wrong. Safety when preserving food should be priority and research-based methods should always be used. With this in mind the Grayson County Extension Agent for Family and Consumer Sciences, implemented seve
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Skillet Cooking
Author: Cecelia Hostilo
Major Program: Food Preparation and Preservation
Americans are used to a world of plenty with overwhelming options available. However in the past few months and years we have found that is not necessarily the case. Financial instability and supply chain issues may limit choices. Our county and Pennyrile Area Homemakers are also feeling this pinch. Many have cookware at home that they have bought or been handed down that they would like to learn more about its use and care. Others need to replace old, damaged cookw
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Students at Rockcastle County Middle School Students Increase Food Preparation Skills
Author: Hazel Jackson
Major Program: Food Preparation and Preservation
During the 21-22 school year, the FCS Extension Agent and the FCS teacher at the Rockcastle County Middle cooperated to teach food preparation to 123 students in fall and 102 students in the spring. Each class had 3 days of food prep and made snack mix, ice cream and corn bread. Students learned to measure properly, read a recipe, use the oven and cooperate in groups. Following the classes, the students filled out evaluations. The evaluations showed that 74% felt mo
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Creative nutrition education through a Recipe Box program
Author: Leslie Workman
Major Program: Food Preparation and Preservation
In 2019 the Pike County Family & Consumer Sciences Extension program realized the need to reach clientele with educational materials using creative methods. Because face-to-face programs were prohibited due to Covid-19 infections, a new strategy was born from brainstorming with FCS and CEC leadership teams. Kentucky’s rate of chronic disease and overweight are above the national average. One important way to help people improve their health is through education about nutritious meals a
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Healthy Choices and Meal Prep
Author: Tracy Cowles
Major Program: Food Preparation and Preservation
Making healthy choices for snacks was taught to 128 sixth graders during the 2022 school year. During this time, the students were taught the importance of fruits in their diet and introduced to foods that would make nutritious snacks. Fruits were used for the most part since several of the students mentioned the “lack of” them in their diets. Fruits presented were, mangos, apricots, grapes, apples, bananas, strawberries, blueberries, pineapple, cranberries, raisins, mandarin oranges
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Food Preservation
Author: Jane Proctor
Major Program: Food Preparation and Preservation
Home food preservation is a great way to preserve your garden produce. People are returning to home canning after years away or even starting to preserve food for the first time. However, it can be risky or even deadly if not done safely and correctly. Safe food handling and storage is essential to food safety and quality.According to the Centers for Disease Control and Prevention, one in five households preserve their own food and 65% of those households can vegetables. With an increased intere
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Skillet Cooking Class Sizzles with Information for Participants
Author: Angie York
Major Program: Food Preparation and Preservation
In a worsening economy, clientele are looking to make better decisions about the purchases they make. To guide consumers as they think about purchasing new cookware, the Lyon County and Trigg County Family and Consumer Sciences agents collaborated on a lesson called "Skillet Cooking" which was offered to Homemakers across the nine Pennyrile area counties. The class taught participants best practices for seasoning cast iron skillets they may already have on hand as well as h
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Food and Nutrition Related Programs get to the Root of Obesity issues
Author: Angie York
Major Program: Food Preparation and Preservation
According to the CDC, 66% of Kentucky adults are overweight and just over 31% are obese. Being overweight and obese puts Kentuckians at higher risk for heart disease, stroke, and diabetes. Additionally, only 24.4% of adults reported having consumed fruits at the recommended level of 2 or more times per day and 29.4% of adults reported having consumed vegetables at the recommended level of 3 or more times per day. In order to reduce obesity numbers and raise the number of fruit
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Food Preservation for all
Author: Nellie Buchanan
Major Program: Food Preparation and Preservation
Social media has many strong points, however on occasion it may create dangerous practices in the field of food preservation. As many people are "newer" to food preservation, they often seek information from on-line sources, blogs, recipes handed down for generations. By popular request 18 - 20 food preservers, at all stages: beginner, intermediate to experienced participated in hands on workshops. The series included freezing (carrots), water bath canning (applesauce
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Cook Together, Eat Together Supports Family Mealtime
Author: Lynnette Allen
Major Program: Food Preparation and Preservation
Eating more fruits and vegetables is important for health promotion and disease prevention. Despite the importance of eating more produce, it is also one of the most difficult eating behaviors to change. It has been reported that cooking more meals at home is related to increased fruit and vegetable consumption.To promote healthier, home-cooked family meals, Cook Together, Eat Together, was offered at the Breckinridge County Cooperative Extension Office with families enrolled with the Early Head
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Exploring Diversity, Equity and Inclusion through Cultural Cook Along Program
Author: Jane Proctor
Major Program: Food Preparation and Preservation
More individuals from diverse backgrounds are calling Kentucky home. Learning about different cultures and customs is important for area residents as they learn to live with others from around the world.The Trimble County Family and Consumer Sciences Extension Agent partnered with the Northern KY agents (Pendleton, Kenton and Boone County) to offer a 3-part, hybrid cook-along-from-home series (via Zoom and in-person) focused on the countries and cultures of Germany, Ireland, and Greece. On-
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Food Preservation
Author: Deborah Shepherd
Major Program: Food Preparation and Preservation
Fifty-three adults participated in Food Preservation Workshops. Pressure Canning, Water Bath Canning, and jerky making utilizing dehydration were the main focus. Kitchen safety, food safety, food storage, knife safety, budgeting, food and nutrition were also topics covered. Participants engaged in a hands-on learning environment. Three participants had never pressure canned before, fourteen had never water bath canned before and twenty four had never made jerky utilizing dehydr
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Basic Food Preservation Training
Author: Brittany Thomas
Major Program: Food Preparation and Preservation
Home canning can be a cost-saving way to preserve good tasting food. If individuals have the time, canning homegrown food may save in half the cost of retail canned goods. Due to the increased grocery prices and a concern with decreasing food waste, the community members of Marion County have expressed great interest in participating and learning more about food preservation, specifically canning. As a new Family and Consumer Science (FCS) Agent in Marion County, the University of Kentucky
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Affordable Seafood Cooking
Author: Asa Conkwright
Major Program: Food Preparation and Preservation
With the pandemic in force, supply chain issues, and inflation, buying food has become a financial burden. Americans were falling short of nutrient recommendation pre-pandemic and escalation food prices and scarcity only contribute to the issues at hand. With that in mind it is important to try to assist program participants in achieving those recommendations. This program was created to express the nutritional benefits of seafood and offer some cost-effective ways to increase consumption and ta
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