Fleming County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 70 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 70 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 5 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 35 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 6 |
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) | 16 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 3 |
Number of Food Preservation Workshop participants |
| 2062.9) | 30 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Pressure Canning
Author: Kaitlyn Fryman
Major Program: Food Preparation and Preservation
The Fleming County Cooperative Extension Service recently held an informative program led by Family and Consumer Sciences Agents Katie Fryman from Fleming County and Lora Pullin of Greenup County. They provided a hands-on demonstration on how to pressure can tomatoes using research-based information from the University of Kentucky. The class attracted six participants from various walks of life, all united by a shared goal of overcoming the uncertainties associated with pressure canning. Through
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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