Madison County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 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) | 105 |
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) | 105 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 105 |
Number of Food Preservation Workshop participants |
| 2062.3) | 45 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 105 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Food Preservation Training for FCS professionals
Author: Jessica Hunley
Major Program: Food Preparation and Preservation
University of Kentucky FCS agents around the central Kentucky region seek additional training and resources related to food preservation practices, including dehydration and freeze drying. UK Food Preservation Specialist Annhall Norris teamed up with Liz Kingsland and Madison FCS Agent, Jessica Hunley, to offer a training centered around current practices for dehydration of fruits and vegetables. This training also introduced new practices behind freeze drying and how the two methods diffe
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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