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) |
1602 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
1760 |
Number of pints of fruits or vegetables frozen |
3617 |
Number of pints of fruits or vegetables dried |
136 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
3265 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
2414 |
Number of Food Preservation Workshop participants |
826 |
Number of individuals who reported preparing more healthy home-cooked meals |
801 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
781 |
Stories
Food Preservation Summer 2024
There are many reasons that people can—to preserve the foods harvested from home gardens or bought at the farmers market or store; to save money in the months when crops are not growing; to uphold family traditions; to consume more health-conscious canned foods; or to experience the joy and satisfaction that comes from home food preservation.The Woodford County Extension Agent for Family and Consumer Sciences taught six food preservation classes, all using the boiling water bath canner. Out of t...
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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