Taylor County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.1) | 30 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.2) | 30 |
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) | 20 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.5) | 0 |
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) | 10 |
Number of pints of fruits or vegetables dried |
| 2062.8) | 30 |
Number of Food Preservation Workshop participants |
| 2062.9) | 30 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Sourdough for Beginners
Author: Kimberly Thomas
Major Program: Food Preparation and Preservation
Kimberly Thomas, the Taylor County Family and Consumer Science Agent, successfully conducted six sourdough classes, including beginner sourdough and sourdough inclusions, reaching 56 participants, many of whom were new to Extension.In these beginner sourdough classes, the fundamentals of making and maintaining a sourdough starter were covered. Participants learned basic bread recipes and essential techniques such as mixing, folding, proofing, and baking. Step-by-step instructions, troubleshootin
Full Story
- Acting Associate Dean & Director — Craig Wood, Ph.D.
- S107 Ag. Science Center North
- Lexington, KY 40546-0091
- +1 (859) 257-4302
© 2024 University of Kentucky, Martin-Gatton College of Agriculture, Food and Environment