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) |
1602 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
1760 |
Number of pints of fruits or vegetables frozen |
3617 |
Number of pints of fruits or vegetables dried |
136 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
3265 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
2414 |
Number of Food Preservation Workshop participants |
826 |
Number of individuals who reported preparing more healthy home-cooked meals |
801 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
781 |
Stories
Healthy Vittles
Healthy Vittles Cooking Series for the Holiday SeasonAt Montgomery County Cooperative Extension Service, we believe that holiday meals should not only bring people together but also nourish both body and soul. Through our Healthy Vittles Cooking Seriesoffered by the Family and Consumer Sciences program, we have empowered individuals and families to celebrate the season with delicious, wholesome dishes that prioritize health, flavor, and community.This year, we focused on creating a series of int...
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