Hopkins County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 44 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 30 |
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) | 55 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 42 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 8 |
Number of Food Preservation Workshop participants |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 8 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Food Preservation Workshops
Author: Amanda Dame
Major Program: Food Preparation and Preservation
A top priority from the recent community needs assessment in Hopkins County was ensuring individuals and families have access to affordable nutritious food. One way to ensure families have access to food year around is by using researched based food preservation methods to preserve fresh fruit and vegetables. To help community members gain essential food preservation skills, Hopkins County Family and Consumer Sciences hosted its annual Food Preservation classes at the Extension Office. The goal
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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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