Trigg County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 48 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 49 |
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) | 0 |
Number of pints of vegetables, soups, meats, or other value-added products canned through pressure canning |
| 2062.1) | 48 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 48 |
Number of Food Preservation Workshop participants |
| 2062.3) | 12 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 48 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
Grape Jelly and Salsa
Author: Teresa Garcia
Major Program: Food Preparation and Preservation
Grape Jelly and SalsaA local group of women from “Genesis Express” recently contacted the Trigg County Extension Office sharing their concern that younger people in the community may not know important skills such as food preservation. They asked if someone from the Extension Office could teach food preservation classes at their newly built community center.The Trigg County Family and Consumer Sciences Agent and a Volunteer Homemaker scheduled an introductory meeting with the group.
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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