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 individuals who reported preparing more healthy home-cooked meals |
4630 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
6862 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
7491 |
Number of pints of fruits or vegetables frozen |
3089 |
Number of pints of fruits or vegetables dried |
476 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
5960 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
9513 |
Number of Food Preservation Workshop participants |
2672 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
2337 |
Stories
Home Baking Series
With the rising cost of food, consumers request for classes on preparing food at home has increased, specifically in the area of home baking. To meet the requests, a series of classes on Home Baking was offered to the public and met great success! The series focused on the science behind home baking. Topics such as proper measurement using a scale as well as tradition methods were covered. Types of flour, leavening agents, liquids, temperature, storage, and food safety was also covered in the th...
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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