Livingston 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) | 16 |
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) | 16 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 16 |
Number of Food Preservation Workshop participants |
| 2062.3) | 16 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 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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- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
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