Breathitt County CES Program Indicators and Success StoriesJul 1, 2021 - Jun 30, 2022
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.2) | 96 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.4) | 168 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.3) | 96 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.7) | 5 |
Number of pints of fruits or vegetables dried |
| 2062.6) | 40 |
Number of pints of fruits or vegetables frozen |
| 2062.5) | 146 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 96 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.9) | 54 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
| 2062.8) | 54 |
Number of Food Preservation Workshop participants |
Success Stories
Summer Sausage: Food Safety and Preservation
Author: Kayla Watts
Major Program: Food Preparation and Preservation
Heritage skills and an interest in how food is created has become very popular over the last decade. Cooking and preservation skills not only allow individuals to stretch their food dollars, but also allows them to select what ingredients are used in their foods, and ultimately what foods are consumed by their family and friends. In keeping with the health benefits and economic benefits of cooking and preserving one’s own food, the Breathitt County Family and Consumer Sciences (
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- Acting Associate Dean & Director — Craig Wood, Ph.D.
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- Lexington, KY 40546-0091
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