Livingston County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 43 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 43 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 27 |
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) |
| 2062.5) | 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) | 16 |
Number of Food Preservation Workshop participants |
| 2062.9) | 16 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Basic Homemade Pasta
Author: Joni Phelps
Major Program: Food Preparation and Preservation
University of Kentucky Cooperative Extension Family & Consumer Sciences (FCS) programs are designed to teach people of all ages basic skills that will last a life-time. One of the most common skills taught is cooking. Family & Consumer Sciences (FCS) agent, Joni Phelps, held Basic Homemade Pasta Workshops in 3 locations in Western Kentucky sharing her love for Italian cuisine. The workshops began with an introduction to the history of pasta and its various types. Twenty-eight (28) partic
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Preserving Knowledge - One Jar at at time
Author: Joni Phelps
Major Program: Food Preparation and Preservation
Many community members in Livingston County expressed interest in learning how to safely preserve food at home, especially amid rising grocery costs and increased gardening efforts. However, most lacked formal training in safe food preservation practices. Without proper knowledge of pressure and water bath canning, individuals risked food spoilage and potential safety hazards. There was a clear need for local, accessible education on food preservation techniques based on research and safety stan
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- 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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