Food PreservationMajor Program

4798

Total Hours

Contributed.

35942

Contacts

with Local Stakeholders.

0

Hours

of Multistate Efforts.

326

Total Number

of Volunteers Engaged.

Program Indicators

Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets)

3932

Number of food preservation program participants reporting increased food preservation knowledge or skills (such as safe preservation techniques for canning, freezing and dehydration; identifying food spoilage; use of proper tools, etc.) 

1990

Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration)

1527

Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning

11294

Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning

10579

Number pints of fruits or vegetables frozen

5215

Number pints of fruits or vegetables food dried

1318

Stories

Lawrence County Food Preservation Workshops

Lawrence County Food Preservation WorkshopsAccording to the data collected by Kentucky HealthFacts.org, over 1/3 of Lawrence Countys Population is in less than good health. This is an 11% higher rate than Kentuckys population of adults in less than good health. With this knowledge in mind, the Lawrence County FCS Agent worked in collaboration with the Nutrition Education Program (NEP) to present a 3 day Food Preservation Workshop. The workshops included educational information on: saving money, ...

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Lawrence County Food Preservation Workshops

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