Bullitt County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 16 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 12 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.5) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 12 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 21 |
Number of Food Preservation Workshop participants |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 21 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Novice Canners Succeed
Author: Ruth Chowning
Major Program: Food Preparation and Preservation
According to Penn State Extension, increased interest in eating locally grown produce has led to renewed popularity of home food preservation. If not done properly, loss of food and money are minor problems. The Centers for Disease Control and Prevention report the major problem - that home canned vegetables are the most common cause of botulism outbreaks in the US.To assist local families with safe methods to preserve their locally grown produce, the Bullitt County Extension office presented 3
Full Story
- 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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