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) |
2647 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
3537 |
Number of pints of fruits or vegetables frozen |
4104 |
Number of pints of fruits or vegetables dried |
293 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
4025 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
4787 |
Number of Food Preservation Workshop participants |
1378 |
Number of individuals who reported preparing more healthy home-cooked meals |
2395 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
1434 |
Stories
Senior Cooking School
Senior Cooking School in Perry CountyIssue or SituationMany seniors face challenges in cooking for themselves due to physical limitations, lack of confidence with kitchen tools, and difficulties in meal planning and portion control. These barriers can lead to poor nutrition, reduced independence, and an increased reliance on convenience foods.Outreach or Educational Program ResponseTo address these issues, a two-day Senior Cooking Sch...
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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