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 individuals who demonstrated safe handling and preparation and/or preservation of food |
7060 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
7021 |
Number of individuals who reported preparing more healthy home-cooked meals |
4994 |
Number of pints of fruits or vegetables dried |
1236 |
Number of pints of fruits or vegetables frozen |
3964 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
5082 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
51388 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
41366 |
Number of Food Preservation Workshop participants |
41549 |
Stories
Basic Preservation Canning
As a new FCS agent, I have received request from community regarding offering food preservation class at FCE office. This indicated that myself and other FCS agent would need to enroll and complete a Basic Preservation Canning Class prior to scheduling and conducting a class at the FCE office. We both signed up and enrolled in Basic Preservation Canning class in Clark County Extension office on Tuesday June 14th, 2022. Throughout the canning class we learned a variety of skills including food sa...
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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