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 past two years the University of Kentucky saw the need to send two retired FCS Agents to Nicholas County to teach a Food Preservation Workshop through the summer, but not this year due to sharing the opportunity with other counties. Madison McAlmond Nicholas County FCS Agent, Kay Denniston Bourbon County FCS Agent and Benita Peoples Harrison County FCS Agent saw the need to continue these programs in their county to make sure they reach as many citizens as possible.Each agent taught a differ...
