Extension
It Starts With Us
Contributed.
with Local Stakeholders.
of Multistate Efforts.
of Volunteers Engaged.
Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning |
10949 |
Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets) |
1977 |
Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
9475 |
Number pints of fruits or vegetables frozen |
7109 |
Number pints of fruits or vegetables food dried |
2394 |
Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration) |
2485 |
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.) |
2160 |
The Lawrence County Extension Agent for Family and Consumer Sciences held a “Cooking through the Calendar” workshop each month throughout 2019. This program was held to address the issues of kitchen safety, food preparation skills, and making healthier choices. With 39% of Lawrence County residence in less than good health and a prevalence of hypertension of 67% (Kentuckyhealthfacts.org), the program was developed to provide the opportunity for individuals to gain skills to prepare healthier foo...
