Daviess County CES Program Indicators and Success StoriesJul 1, 2021 - Jun 30, 2022





2062 - Food Preparation and Preservation
2062.2) 15

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

2062.4) 0

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

2062.3) 12

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

2062.7) 0

Number of pints of fruits or vegetables dried

2062.6) 5

Number of pints of fruits or vegetables frozen

2062.5) 0

Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning

2062.1) 10

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

2062.9) 0

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

2062.8) 0

Number of Food Preservation Workshop participants



Success Stories

SNAP Education

Author: Clinton Hardy

Major Program: Food Preparation and Preservation

Food nutrition and education is a responsibility of all agents and opportunities to connect food production and preparation with youth are always rewarding.  Outdoor cooking is an art few youth routinely experience and why the West Kentucky 4H Camp provides an campers with the choice to participate in outdoor cooking activities. Youth gain appreciation for food prepared with fire, an increased awareness of agricultural productivity related to the menu ingredients and improved health through

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