Marion County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 46 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 59 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 10 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 41 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 20 |
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) | 3 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 3 |
Number of Food Preservation Workshop participants |
| 2062.9) | 3 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Homesteading Series
Author: Rachel Mattingly
Major Program: Food Preparation and Preservation
Describe the Issue or Situation.In recent years, homesteading has captured the imagination of many seeking a more straightforward, more grounded way of life. More than just a trend, it’s a lifestyle rooted in self-sufficiency, sustainability, and a deep desire to reconnect with the land. Homesteaders often grow their food, raise livestock, and produce goods by hand, reducing dependence on modern industries. They value knowing exactly where their products come from, prioritizing organic, ch
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment