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) |
2367 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
2997 |
Number of pints of fruits or vegetables frozen |
4088 |
Number of pints of fruits or vegetables dried |
254 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
3880 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
4002 |
Number of Food Preservation Workshop participants |
1026 |
Number of individuals who reported preparing more healthy home-cooked meals |
1743 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
1081 |
Stories
FCS Thanksgiving Program @ LCHS
In November 2024, FCS Agent, Deana West had the incredible opportunity to work with 20 students from Lawrence County High Schools Culinary Class for a special all-encompassing Thanksgiving program. As the new Family and Consumer Science Extension Agent for Lawrence County, this was one of her first big projects, and she couldnt have been more excited to teach these teenagers valuable life skills in the kitchen, while also creating lasting memories.The plan was ambitious: in one day, they would p...
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