Hancock County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 8 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 10 |
Number of individuals who demonstrated safe handling and preparation and/or preservation of food |
| 2062.6) | 4 |
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) | 10 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 10 |
Number of Food Preservation Workshop participants |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 0 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Basic Food Preservation
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Basic Food Preservation According to Kentucky County Health Rankings from 2021, 10% of the population of Hancock County is food insecure; meaning that 10% of the people in Hancock County lack adequate access to food. With the recent interest in gardening, homesteading, self-reliance and more people looking to food as health, interest in food preservation and preparation has grown. A series of Food preservation workshops have been offered. Teaching adults to preserve
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Everything Sourdough
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Everything SourdoughThe popularity of sourdough bread has risen recently, seen in an increase in bakery sales and home bakers making sourdough bread in their home. Sourdough bread has a unique flavor, texture, and potential health benefits.Traditional sourdough bread made with wild yeast and bacteria has several benefits over bread made with commercial baker’s yeast. Because of the organic acids produced by the Lactobacillus bacteria, sourdough has a
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Juice to Jelly
Author: Angelia Swihart
Major Program: Food Preparation and Preservation
Juice to Jelly According to Kentucky County Health Rankings from 2021, 10% of the population of Hancock County is food insecure; meaning that 10% of the people in Hancock County lack adequate access to food. With the recent interest in gardening, homesteading, self-reliance and more people looking to food as health, interest in food preservation and preparation has grown. A series of Food preservation workshops have been offered. Teaching adults to preserve food and prepare food has a
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