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 |
4630 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
6862 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
7491 |
Number of pints of fruits or vegetables frozen |
3089 |
Number of pints of fruits or vegetables dried |
476 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
5960 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
9513 |
Number of Food Preservation Workshop participants |
2672 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
2337 |
Stories
Savor the Flavor
Research shows that people who prepare and cook meals at home are more likely to eat the recommended fruits, vegetables, lean meats, and whole grains needed in a balanced diet. Building cooking skills and knowledge increases the likelihood that people choose to prepare homecooked meals. To encourage more home-prepared meals, the Powell County Extension Office presented the Savor the Flavor series to the local community. The Savor the Flavor program focuses on various cooking methods and flavorin...
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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