Green County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 14 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 14 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.4) | 44 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 12 |
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) | 15 |
Number of Food Preservation Workshop participants |
| 2062.9) | 14 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Lake Cumberland Area Canning Camp
Author: Katelyn Squires
Major Program: Food Preparation and Preservation
Many individuals in the Lake Cumberland area express interest in home food preservation but lack the knowledge and confidence to safely can food at home. Improper canning techniques can lead to food spoilage and serious health risks such as botulism. There is a need for hands-on education to help individuals learn the correct and safe practices for preserving food.To address this need, Family and Consumer Sciences (FCS) Extension agents from across the Lake Cumberland area collaborated to host a
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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