Butler County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 40 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 10 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 15 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 45 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 10 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.6) | 0 |
Number of pints of fruits or vegetables frozen |
| 2062.7) | 0 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 10 |
Number of Food Preservation Workshop participants |
| 2062.9) | 10 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Food Preservation Workshop
Author: Leah VanMeter
Major Program: Food Preparation and Preservation
Butler County Family and Consumer Sciences Extension Agent offered food preservation workshops to a total of 9 participants.100 percent of participants identified research-based methods of home food preservation as a result of the program. 100 percent of participants differentiated between high and low acid foods. 100 percent of participants accurately prepared food products using the pressure canning method of preservation. 100 percent identified signs of unsealed jars and signs of spoilage in
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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