Lawrence County CES Program Indicators and Success StoriesJul 1, 2018 - Jun 30, 2019





2062 - Food Preservation
2062.1) 12

Number of families/caregivers reporting supplementing their diets with healthy foods that they preserved (utilizing community or backyard gardens, fishing, hunting, farmers markets)

2062.2) 16

Number of food preservation program participants reporting increased food preservation knowledge or skills (such as safe preservation techniques for canning, freezing and dehydration; identifying food spoilage; use of proper tools, etc.) 

2062.3) 16

Number of food preservation program participants who correctly demonstrated recommended food preservation practices (canning, freezing or dehydration)

2062.4) 34

Number pints of fruits, vegetables or fruit/vegetable products (pickles, jams, jellies, sauces) canned through water bath canning

2062.5) 0

Number pints of vegetables, soups, meats, or other value-added products canned through pressure canning

2062.6) 12

Number pints of fruits or vegetables frozen

2062.7) 3

Number pints of fruits or vegetables food dried



Success Stories

Lawrence County Food Preservation Workshop 2018

Author: Alivia Faris

Major Program: Food Preservation

Lawrence County Food Preservation Workshop 2018According to the data collected by Kentucky HealthFacts.org, over 1/3 of Lawrence County’s Population is in less than good health. This is an 11% higher rate than Kentucky’s population of adults in less than good health. With this knowledge in mind, the Lawrence County FCS Agent worked in collaboration with the Nutrition Education Program (NEP) to present a 3 day Food Preservation Workshop. The workshops included educational information

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