Food Preparation and PreservationMajor Program
Total Hours
Contributed.
Contacts
with Local Stakeholders.
Hours
of Multistate Efforts.
Total Number
of Volunteers Engaged.
Program Indicators
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
5186 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
8600 |
Number of pints of fruits or vegetables frozen |
5140 |
Number of pints of fruits or vegetables dried |
501 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
7220 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
10716 |
Number of Food Preservation Workshop participants |
2138 |
Number of individuals who reported preparing more healthy home-cooked meals |
6438 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
2228 |
Stories
Basics of Sourdough
Basics of SourdoughThe popularity of sourdough bread has been growing recently. People want to learn to make their own Sourdough bread due to its unique flavor, texture, and potential health benefits.The Family and Consumer Sciences Extension Agent in Daviess County, partnered with the Family and Consumer Sciences Extension Agent in Hancock County to offer two Basics of Sourdough Class. Total participation was forty-four people.The target audience for the Basics of Sourdough were adults who were...
Reports
Stories Behind the Numbers
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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