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) |
2479 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
3212 |
Number of pints of fruits or vegetables frozen |
4096 |
Number of pints of fruits or vegetables dried |
262 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
3961 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
4219 |
Number of Food Preservation Workshop participants |
1123 |
Number of individuals who reported preparing more healthy home-cooked meals |
1899 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
1195 |
Stories
Poultry Program
Describe the Issue or SituationA local homemaker approached the Lee County Extension Office seeking guidance on how to process chickens she planned to purchase. This request highlighted a broader need within the community for education on poultry management, processing, and preservation techniques. Many individuals lacked the knowledge and confidence to raise and process broilers effectively, creating an opportunity to address these gaps through a targeted educational program.Describe the Outrea...
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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