Food Preparation and PreservationMajor Program

9899

Total Hours

Contributed.

25508

Contacts

with Local Stakeholders.

15

Hours

of Multistate Efforts.

757

Total Number

of Volunteers Engaged.

Program Indicators

Number of individuals who reported preparing more healthy home-cooked meals

4630

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

6862

Number of individuals who demonstrated safe handling and preparation and/or preservation of food

7491

Number of pints of fruits or vegetables frozen

3089

Number of pints of fruits or vegetables dried

476

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

5960

Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food

9513

Number of Food Preservation Workshop participants

2672

Number of Food Preservation Workshop participants reporting an increase in food preservation skills

2337

Stories

Cooking at 4-H camp

Kentucky Youth ranks among the highest in the US for obesity. In fact, in 2020 only 6% of Carter County youth consumed the recommended number of fruits and vegetables. Involving children in food preparation has been proven to successfully increase the consumption of nutritious food in children. The Carter County Family and Consumer Sciences Agent was asked to teach cooking classes to youth at 4-H camp.The 4-H Camp three days cooking classes, where 40 campers (ages 9-15) from three different coun...

Read More

Cooking at 4-H camp

Stories Behind the Numbers

More Stories