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) |
2438 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
3169 |
Number of pints of fruits or vegetables frozen |
4091 |
Number of pints of fruits or vegetables dried |
257 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
3956 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
4174 |
Number of Food Preservation Workshop participants |
1060 |
Number of individuals who reported preparing more healthy home-cooked meals |
1858 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
1121 |
Stories
Harvesting Harmony-A Homesteading Series
After the COVID-19 pandemic, Kentucky saw a 0.8% increase of population in 2020, Breathitt County especially saw an increase in population of 5.9% from 2019 to 2022. Many of these individuals have moved into rural areas in Kentucky to “learn to live off the land” and start a homestead. The Family and Consumer Science and Agriculture and Natural Resource Agents saw a need in Breathitt and Jackson county and decided to work together to address it.A series of classes called “Harvesting Harmony” was...
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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