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) |
2394 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
3161 |
Number of pints of fruits or vegetables frozen |
4091 |
Number of pints of fruits or vegetables dried |
257 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
3901 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
4166 |
Number of Food Preservation Workshop participants |
1052 |
Number of individuals who reported preparing more healthy home-cooked meals |
1858 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
1113 |
Stories
Cake Pop Class
The Mercer County Agent for Family and Consumer Sciences had an overwhelmingly popular request for baking and cake decorating classes and as a part of a series the agent offered a Cake Pop Class. Originally the agent planned one Cake Pop class which filled up with a waitlist long enough for three classes. Due to inclement winter weather, the original class was cancelled and gave the agent the ability to rework the class structure to allow for more participants.Over two days the agent taught 25 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
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