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) |
2017 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
1997 |
Number of pints of fruits or vegetables frozen |
3701 |
Number of pints of fruits or vegetables dried |
152 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
3727 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
2682 |
Number of Food Preservation Workshop participants |
884 |
Number of individuals who reported preparing more healthy home-cooked meals |
928 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
935 |
Stories
Juice to Jelly
Juice to JellyAccording to Kentucky County Health Rankings from 2021, 10% of the population of Hancock County is food insecure; meaning that 10% of the people in Hancock County lack adequate access to food. With the recent interest in gardening, homesteading, self-reliance and more people looking to food as health, interest in food preservation and preparation has grown.A series of Food preservation workshops have been offered. Teaching adults to preserve food and prepare food has a greater effe...
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
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment