Daviess County CES Program Indicators and Success StoriesJul 1, 2020 - Jun 30, 2021





2062 - Food Preparation and Preservation
2062.3) 4

Number of individuals who reported preparing more healthy home-cooked meals

2062.4) 0

Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces)

2062.2) 5

Number of individuals who demonstrated safe handling and preparation and/or preservation of food

2062.1) 16

Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food

2062.5) 0

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) 14

Number of Food Preservation Workshop participants

2062.9) 14

Number of Food Preservation Workshop participants reporting an increase in food preservation skills



Success Stories

Food Preservation a new Generation

Author: Katherine Alexander

Major Program: Food Preparation and Preservation

Daviess County Family and Consumer Sciences Extension Agent offered a Basics of Canning workshop to four individuals who have never canned. One-hundred percent of the participants identified research-based methods of home food preservation as a result of the program. Following a pretest and the program, one-hundred percent of the participants could differentiate between high and low acid foods on the post-test. One-hundred percent identified signs of unsealed jars and signs of spoilage in home c

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