Woodford County CES Program Indicators and Success StoriesJul 1, 2024 - Jun 30, 2025
| 2062 - Food Preparation and Preservation | ||
|---|---|---|
| 2062.4) | 75 |
Number of pints of fruits, vegetables or fruit/vegetable products canned through water bath canning (e.g. pickles, jams, jellies, sauces) |
| 2062.2) | 60 |
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) | 60 |
Number of individuals who reported improved knowledge, opinions, skills, or aspirations regarding the safe storage, handling, preparation and/or preservation of food |
| 2062.8) | 60 |
Number of Food Preservation Workshop participants |
| 2062.3) | 0 |
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
Food Preservation Summer 2024
Author: Hannah Thornsberry
Major Program: Food Preparation and Preservation
There are many reasons that people can—to preserve the foods harvested from home gardens or bought at the farmer’s market or store; to save money in the months when crops are not growing; to uphold family traditions; to consume more health-conscious canned foods; or to experience the joy and satisfaction that comes from home food preservation. The Woodford County Extension Agent for Family and Consumer Sciences taught six food preservation classes, all using the boiling water ba
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