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 reported preparing more healthy home-cooked meals |
6157 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
8460 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
3735 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
11857 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
9281 |
Number of pints of fruits or vegetables frozen |
5617 |
Number of pints of fruits or vegetables dried |
1155 |
Number of Food Preservation Workshop participants |
1433 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
1027 |
Stories
Cooking Camp In a Bag
University of Kentucky Cooperative Extension offices are usually busy places in the summer, buzzing with young people learning lots of life skills in day camps that cover cooking, gardening, sewing and a plethora of other activities. The COVID-19 pandemic has quashed all that, but extension educators believe if theres a will, theres a way.In a three county effort, the idea for a Day Camp in a Bag was implemented. In Carroll County the FCS Agent, 4-H Agent and the regional Supplemental Nutrition ...
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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