Trimble County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 0 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 19 |
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) | 96 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 13 |
Number of Food Preservation Workshop participants |
| 2062.3) | 0 |
Number of individuals who reported preparing more healthy home-cooked meals |
| 2062.9) | 11 |
Number of Food Preservation Workshop participants reporting an increase in food preservation skills |
Success Stories
How to Get Out of a Mealtime Rut
Author: Jane Proctor
Major Program: Food Preparation and Preservation
Research indicates that individuals who prepare and cook meals at home are more likely to consume the recommended amounts of fruits, vegetables, lean proteins, and whole grains essential for a balanced diet. However, many home cooks often find themselves stuck in a routine, feeling overwhelmed by the daily decisions involved in planning meals and snacks for themselves and their families.By building cooking skills, expanding food knowledge, and introducing variety and creativity into meal prepara
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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